70 ℃ steamed red kojic rice chiffon volumes

 70 ℃ steamed red kojic rice chiffon volumes 的做法
  •  70 ℃ steamed red kojic rice chiffon volumes 的做法
    Step 1

    Oiled paper baking sheet

  •  70 ℃ steamed red kojic rice chiffon volumes 的做法
    Step 2

    Add low powder 60g+ red yeast powder 2t to mix and sift for 2 times

  •  70 ℃ steamed red kojic rice chiffon volumes 的做法
    Step 3

    Whisk together 5 egg yolks + 1 whole egg + 1t rum

  •  70 ℃ steamed red kojic rice chiffon volumes 的做法
    Step 4

    50g butter + 50g milk, heat to 70 degrees

  •  70 ℃ steamed red kojic rice chiffon volumes 的做法
    Step 5

    Pour the mixture of 4 parts of milk and butter into the sifted powder in step 2, mix it gently, and then add in the yolk mixture in step 3 for 3 times

  •  70 ℃ steamed red kojic rice chiffon volumes 的做法
    Step 6

    Egg white 5 + sugar 60g+ white vinegar 1t beat to hard foaming egg white cream 3 times add step 5 egg yolk paste gently mix well pour into the oiled paper baking sheet on the surface of the table to forcefully shake a few times, discharge the big bubbles in the batter

  •  70 ℃ steamed red kojic rice chiffon volumes 的做法
    Step 7

    165 degrees, upper middle, 30 minutes or so after the heat immediately inverted, tear off the oil paper, cool to not hot rolled up, with just tore off the oil paper wrapped cake roll, set at least half an hour to remove the oil paper, cut can be

小窍门

1. Apply a little oil to the corners and center of the baking sheet to prevent it from slipping; 2. Sifting powder can be very clever to mix a lot of air to make the cake more soft, and can also make the red yeast powder and low powder to mix together; 3. Just use the 2 different types of eggs, assigned to the fifth eggs, a brief drop scene: 4. After into milk yellow oil, need not mix very evenly, may cause excessive mixing flour tendons to influence cake fluffy degree, after being stir in egg yolk liquid, the mixture becomes low concentration do not have to worry about the muscle problem, can be fully mixing; 5. When making a round cake, the egg whites are hard to beat, which can increase the stability. It is not easy to defoaming when stirring and prevent the product from shrinking. This time we're going to make a very thin cake roll, so we don't have to worry too much about retraction, so the meringue is going to be somewhere between wet and dry, so it's easier to mix; 6. When mixing meringue and meringue paste, happiness is the habit of adding egg whites into the yolk three times, so as to avoid crushing the meringue when pouring in a large amount of egg custard; 7. Remove the grease paper as soon as possible after baking to prevent the cake from shrinking; 8. Refrigerate to help set the cake; 9. After the cake slices are cooled, spread jam or whipped cream with your favorite flavor and then roll them up to make jam cake rolls or cream cake rolls.

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70 ℃ steamed red kojic rice chiffon volumes