| Ingredient | Method |
| 90g veg oil 20g caster sugar 6B egg yolks 135g low protein flour 2 tsp baking powder 120g milk flavor A: 15g lychee powder flavor B: 5g wheat glass powder+5g milk 6B egg whites 70g caster sugar 1/2 tsp cream of tartar | 1. Preheat oven to 160C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. Divide into two equal portions. 4. Divide batter into two equal portions, 1st portion mix with lychee powder and another portion mix with flavor B. 5. Fold 1/3 of 1st portion of meringue into lychee egg yolks mixture and mix to lighten the batter. 6. Add the rest of the meringue and fold gently using spatula until well combined. 7. Repeat this process for wheat glass batter. 8. Pour 3tbsp wheat glass batter into 8" pan alternate with lychee batter. Repeat til finished. 8. Tap pan on the counter to remove air bubbles. 9. Smooth the top of batter by using spatula, to remove any remaining bubbles. 10. Bake in preheated over for 40-45 minutes or until top is evenly browned. 11. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 12. Cool completely and remove from pan. |
No comments:
Post a Comment