Durian Chiffon Cake

Durian Chiffon Cake is a perfect blend of rich enthusiasm and small freshness. Fang Zi was adapted from Mr. Xiaozheng's "Banana Coconut Silk Chiffon", but discarded the coconut flavor part. Durian and banana are both tropical fruits with strong aroma and soft texture. I think such a replacement should be reliable. I tried it and it really worked. After the Qifeng cake was demoulded, I measured it, the height reached 8cm, and there was no collapse of the durian Qifeng cake. (The durian pulp is sticky after being muddled. If the recipe is not good, the cake body is easily crushed by its own weight after demolding.) Suitable for 8-inch molds. Oven 160 degrees, up and down fire, 55-60 minutes. Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e37o.html

Durian Chiffon Cake is a perfect blend of rich enthusiasm and small freshness. Fang Zi was adapted from Mr. Xiaozheng's "Banana Coconut Silk Chiffon", but discarded the coconut flavor part. Durian and banana are both tropical fruits with strong aroma and soft texture. I think such a replacement should be reliable. I tried it and it really worked. After the Qifeng cake was demoulded, I measured it, the height reached 8cm, and there was no collapse of the durian Qifeng cake. (The durian pulp is sticky after being muddled. If the recipe is not good, the cake body is easily crushed by its own weight after demolding.) Suitable for 8-inch molds. Oven 160 degrees, up and down fire, 55-60 minutes. Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e37o.html

Material

Durian pulp 168g
yolk 90g
Granulated sugar A 40 grams
Salad oil 56 grams
milk 100 g
Lemon Juice A 12g
Low-gluten flour 120g
Baking powder 4 grams
protein 180g
Lemon Juice B 2.5 g
Granulated sugar B 56 grams

Put egg white into the egg bowl, put it in the refrigerator freezer first

Egg yolk and granulated sugar A are beaten with an electric whisk until they are thick and white, add salad oil and mix well

After the milk is boiled in a small pot until slightly boiled, add a small amount of the yolk paste multiple times. While adding the milk, quickly whisk the yolk paste with an eggbeater to prevent condensation.

Pour the whipped egg yolk milk paste with durian pulp and lemon juice A into the cooking machine, whipping into a fine texture paste

Pour the durian paste into a large pot, sift into low-gluten flour and baking powder, and gently stir with a spatula. So far the egg yolk paste is made

Take out the frozen protein (a layer of thin ice on the edge), add lemon juice and a small half spoon of fine granulated sugar B, and beat it at high speed with an electric eggbeater. The fine granulated sugar B is finally beaten to a dry foaming state. (That is, when you lift the eggbeater, the egg white can pull out a short, upright sharp corner.)

Use a spatula to scoop out 1/3 of the meringue into the egg yolk paste, use the spatula to turn it over from the bottom, and then gently cut and mix

Then pour all the egg yolk paste into the meringue and stir it in the same way. Be careful not to over-mix to prevent the cake batter from defoaming

Pour the mixed cake batter into the mold and gently shake to smooth the surface. Then I slammed a few times on the countertop with big bubbles

Preheat the oven at 160 degrees, heat up and down, and bake for 55-60 minutes. Back off immediately after the oven is released, and release the mold after completely cooling

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