Shallot Chiffon

Don’t ask why we are making scallion desserts again. It ’s probably recently that we suddenly walked into the labyrinth of “scallion” … and most of them are salty, maybe more appetizing … I have made a lot of meat floss cakes before. The Chiffon at the entrance is not always sweet. You can imagine the taste of chives and pine chiffon. You ca n’t imagine it. It ’s okay, because before we make it, the brain is blank, and finally we eat it in the mouth. The taste of Chiffon, with a little scallion … It is really special with the fluffy Chiffon. Even if you have eaten countless chives and meat fluffy cake rolls, I can guarantee that this Chiffon will give you a refreshing feeling. ~

Materials

Egg yolk paste
4 egg yolks
Soy salad oil 45g
52g water
Low gluten flour 65g
Chives minced 7g
Crispy Pork Floss 35g
Salt 2.5g
Meringue
4 protein
White sugar 41g
Weight: One 7-inch hollow chimney chiffon mould.

Practice

① Wash the scallions in advance and drain the water to cut into small green onions. It is best not to have water. The meat floss should be chopped as much as possible and set aside. It is recommended to choose crispy pork floss. Brushed pork floss will make the cake mucous membrane and the surface will be rougher.

②Mix and stir water, salt and oil evenly, the water and oil are fully emulsified, the oil point is not visible, and the state is thick.

③Add sifted low-gluten flour, mix well without dry powder.

④Add egg yolks and mix until the batter falls into a ribbon.

⑤Add chopped shallots and minced meat and stir a little.

⑥ The protein is added to powdered sugar in three times, and it is sent to a neutral foaming state.

⑦Take one-third of the meringue into the egg yolk paste, mix it evenly with a spatula, and then pour it into the remaining meringue, mix it all evenly.

⑧ Pour the batter into the 7-inch Chiffon chimney mold, shake it twice, and shake off the bubbles inside.

⑨The oven is preheated at 170 degrees, put in the mold, fire up and down at 170 degrees, and bake for about 50 minutes. After being out of the oven, the underside is completely cooled and then released from the mold.

The salty chiffon has a richer taste than a sweet cake. I want to have a piece after eating it. The sweetness and salty taste collide. While eating it is not burdensome, it can add more energy in winter. After the egg method, making it easier, the success rate is very high ~ highly recommended ~