How to make cheese and pork floss chiffon cake

Everyone wants to have a stable job, a good income, and finally a happy family. Such a life would be perfect. But at the same time as being perfect, you need to have a healthy body to enjoy it. For the sake of your health, please cook and eat at home more often. If you don’t know how, please follow me to learn how to make cheese and pork floss chiffon cake.

1. Grate the Parmesan cheese into powder. You can also buy ready-made cheese powder.

2.1 First, pour 10 grams (about 1/4 of the amount) of fine sugar into the egg yolk and stir with a whisk to allow the sugar to completely dissolve.

3.2 Take the eggs directly out of the refrigerator and separate the egg whites and yolks. Please make sure that the container for egg whites and egg yolks is free of oil and water.

4.1212 Then add milk while stirring

5.2121 Continue to stir and add oil

6. Mix the flour, baking powder and salt and sift them into the egg yolk

7. Pour the cheese powder in

8.1 Then start beating the egg whites. First, stir the egg whites at a low speed until they are full of bubbles. Then pour in 1/3 of the remaining sugar (about 10 grams). Then, turn the electric egg beater from low speed to medium speed and high speed and continue to stir thoroughly.

9.2 Scoop up from the bottom and stir as if cutting down with a knife, quickly and evenly mix the flour and egg yolk. Do not stir in a circular motion, and keep the movements light and fast, as long as the flour and egg yolk are blended to avoid destroying the gluten of the flour. The consistency of the flour paste is like sticky porridge and it can flow down when picked up with a spatula. Cover the stirred egg yolk paste with plastic wrap and set aside. At the same time, set the oven temperature to 180 degrees and start preheating

10.1 Beat the egg whites until they are wet and foamy. In other words, when you pick up some egg whites with the whisk, a small triangle of egg white will fall down. Add the last 10 grams of sugar and continue stirring at low speed until dry foam forms.

11.2 When the egg whites become fine foam, add the remaining sugar (about 10 grams) and continue to stir the egg whites at high speed.

12. When the egg whites are dry foamed, turn the bowl used to beat the egg whites upside down. If the egg whites do not fall apart, it means that the egg whites are fully beaten. The whole process takes about 2 to 3 minutes

13. Add half of the egg yolk paste into the egg whites, scoop it up from below and stir it as if cutting it down with a knife, and quickly stir the egg whites and egg yolk paste evenly.

14. Pour all the egg whites mixed with half of the egg yolk paste into the egg yolk paste bowl, continue to scoop it up from below and stir it as if cutting it down with a knife.

15. Pour the mixed cake batter into the mold, hold the mold with both hands and tap it gently on the table to make the cake batter smooth and to expel the air. Then put it in the lower layer of the oven that has reached 180 degrees, bake for 15 minutes, then lower the temperature to 175 degrees and continue baking for 15 minutes

16. While baking the cake, take out the cream cheese and let it soften at room temperature. Grind some cheese into cheese powder, cut the seaweed into small pieces, and mix it with the cheese powder and meat floss.

17. Never open the oven during baking. After baking, take out the cake. Hehe, the cake has expanded because cheese powder has been added. It is different from the cake that is made entirely of flour. However, there are only one or two small cracks on the surface, so it is still perfect. If necessary, toast the pine nuts in the oven after taking out the cake.

18. Place the oven rack on the cup and turn the baked cake upside down with the mold to prevent it from shrinking.

19. When the temperature of the cake drops to room temperature, you can take the cake out. I used a thin knife to gently cut a circle along the edge of the mold, then turned the mold upside down and tapped it twice, and the cake was easily taken out. After taking out the cake, peel off the dark cake skin.

20. Spread the softened cheese at room temperature on the cake surface.

21. Sprinkle the cheese, seaweed and pork floss mixed in advance evenly on the surface of the cake.

22. Finally, sprinkle the pine nuts on top. The unique cheese and pork floss chiffon cake is ready.

Housewives, after reading the editor’s introduction, are you unable to hold back? So hurry into our kitchen and make your own cheese and pork floss chiffon cake in your own world.