It's hot

1

Milk, salad oil, 20 fine sugars are added to the eggbasket, with a little fire heating it, and it's mixing until the liquid in the basin boils and it's out of the fire

2

Lift up the egg basin, shake the liquid in the basin, shake it slowly, shake it around 100 laps

3

We'll put low-banded flour in the liquid before sifting

4

Until flour and high-temperature liquids are fully exposed and mixed into hot noodles

5

The yolk and the protein are in the waterless, oilless bowls

6

When the noodles cooled to the temperature of the hands, they were added to the yolk, evened with a razor, or yellow paste

7

Put the mixed yolk paste in the freezer

8

The proteins were added to the sugars three times

9

A third of the protein was added to the yolk paste, evened with a razor

10

And then we'll flip the good paste back into the protein before it's rolled back, and we'll continue to use the razor to make cake paste with the cutter and the flipper

11

I'll put the paste in the mold. Internal

12

Microshocks, bubbles, preheat the cake in the oven, mid-down, on fire, about 50 minutes

13

When you're out of the oven, shake it up, and then you're stuck on the net

14

The cake after the cold, tear the surroundings with your hands. Open

15

With a demour knife, you'll have to take a lap around you

16

Then you take off the pastry with a demersal knife, and cut the pieces

1. For the hot-water chiffon, the most critical step is the "scalding" process. Scalding the flour cooks it, causing the starch within to gelatinize and absorb more moisture. However, the flour cannot be scalded directly with boiling liquid, as the temperature would be too high and the flour would overcook. After bringing the liquid to a boil, swirl it slowly about 100 times, then pour in the flour and mix evenly to form the "scalded dough" for good results. 2. Basically, the other steps for the hot-water chiffon are consistent with a standard chiffon cake. For detailed instructions, please search for our shop's chiffon cake recipe. 3. This chiffon is very soft in texture, so please be as careful as possible when unmolding. If you plan to decorate it, you must refrigerate it overnight before use.