Ingredients?

Egg yolk paste:

Milk 28g

Butter 16g

Soybean oil/salad oil (Tasteless oil is enough) 20g

1g salt

8g cream cheese

65g egg yolk

16g fine sugar

Sifted flour (40g low-gluten flour, 16g corn flour)

Meringue

145g egg whites

62g fine sugar

2g cream of tartar

Cheese batter (decoration)

140g cream cheese

15g milk

13g sugar

Gelatin sheets 5g

Yoghurt 20g

How to make cheese-glazed chiffon cake?

Preheat the oven to 170°C and 160°C (About 15 minutes in a home oven)

Beat the cream cheese + butter until smooth

Add milk, soybean oil and salt, mix well, sift and set aside (keep the water separated) Heat and stir until there are no particles, turn off the heat when it reaches 60 degrees Celsius) to form a cream cheese paste

Separate egg whites and egg yolks (weigh 114G of egg whites and 65G of egg yolks)

Egg yolks and 16g of fine sugar Mix and stir until the fine sugar melts, then add the sifted flour and stir evenly in one direction

Add the cheese paste in step 5 and stir gently evenly, set aside for later use

Once Pour the fine sugar and lemon juice into the egg whites, and use an electric whisk to beat until 60%.

Add the egg yolk paste into the egg yolk paste in 2 batches. Use a Z-shape technique to stir until no longer visible. Pour the white egg whites (try to complete within two minutes)

Pour into the 8-inch removable bottom film and bake in the preheated oven for 25 minutes

First, cover the gelatine sheets with cold water Soak until soft, heat the cream cheese over water and beat until smooth

Use another plate to add milk, sugar and yogurt and stir until the sugar melts, then add the milk solution to the smooth cream cheese in batches

Drain the water from the soaked gelatine sheets and dissolve them into liquid form, then pour into the cream cheese paste and stir evenly

Put the cheese paste into a piping bag (the whole process requires Quickly (because cream cheese and gelatine flakes will solidify when cold) put the cake base into the cake turntable and turn the turntable. Put the cheese paste into the cake base. In this way, the cheese paste will slowly flow down and become water droplets.

Decorate and finish

Tips

Things to note if you want to bake a successful chiffon cake:

1. Bake The oven temperature should be adjusted according to your own oven. If the temperature is too high, there will be holes in the ground and the surface will bulge and explode. If the temperature is too low, there will be convex holes in the ground, and the batter will not stick to the bottom mold.

2. Chiffon cake needs to separate egg whites and egg yolks, so pay special attention when dividing the eggs. Do not let the egg whites get a trace of water, oil or egg yolks. The egg beaters and egg beating basins should also be used. Rinse and dry completely.

3. When mixing the beaten egg white and egg yolk paste, first add 1/3 of the egg white to the egg yolk paste, stir evenly, and then pour all of it into the egg white. The movement must be light and fast. If you mix it too long or too hard, the beaten egg whites will defoam, the batter will become thin, and the baked cake will collapse.

4. Do not apply oil to the chiffon cake model, because the batter of the chiffon cake must expand upwards by adhering to the walls of the model. If there is oil, it will lose its adhesion.

5. How to judge whether the cake is cooked?

Answer: You can insert a chopstick or a bamboo skewer into the cake and try it with your hands when pulling it out. If there is wet batter on it, it means the cake is not cooked. If it is relatively clean, it means it is ready. Ripe.