Fresh Milk Soft Cake (6-inch)

One egg yolk (separate the egg white and yolk).

40g of milk, 42g of light cream, 10g of sugar, 0.5g of salt.

Heat until small bubbles appear at the edges (around 60~70 degrees).

While still hot, pour into 45 grams of low-gluten flour.

Stir evenly.

Then add 2 more egg yolks (about 35 grams) and 1 golden egg (around 50 grams).

Stir evenly.

Stir until it becomes a relatively thin and smooth batter; the egg yolk mixture is ready.

Put the egg white in the refrigerator to freeze until it has ice crystals, then add 30 grams of sugar, 2 grams of lemon juice, and 10 grams of cornstarch.

Whip at high speed the entire time, then whip at low speed for the last minute.

Whip until the egg whites form stiff inverted peaks.

Meringue will do.

Take 1/3 of the meringue and fold it into the egg yolk mixture.

Mix well.

Then pour everything into the meringue.

Mix again until evenly blended.

The perfect cake batter is smooth, pourable, and glossy.

Pour into a 6-inch chiffon cake mold from a height of centimeters.

Shake it.

Shake out the bubbles.

Squeeze cruciferous vegetables with butter.

Place it in the preheated oven on the lower rack, at 150 degrees, and bake for 45 minutes.

Once the time is up, it comes out of the oven immediately.

Shake the mold, immediately turn it upside down.

Let it cool completely before unmolding.

Alright.

Delicate in texture, soft like a cloud.

Send a finished product picture.

Send a finished product picture.