I found some shredded dried meat/meat floss when I was clearing up my pantry so I decided to make this sweet and savory chiffon cake. I wanna use up this huge package of meat floss fast so I added it both on top and in between the layers. I just happened to have a bottle of roasted sesame seeds so I included some in the cake as well. Feel free to add other toppings such as roasted seaweed and chopped spring onion. I did bake the cake with a lower temperature as the meat floss on the surface browned too soon. So pay attention during baking and tent cake with aluminum foil if necessary
Chiffon Cake with Meat Floss 肉鬆戚風蛋糕
For 6” round pan with removable bottom
45 g meat floss (I used pork meat floss)
5 g roasted sesame seeds
60 g cake and pastry flour
A pinch of salt
35 g grapeseed oil or vegetable oil
3 egg yolks, large
35 g milk
3 egg whites, large
1/2 tsp white vinegar or lemon juice (I use Korean apple vinegar)
40 g granulated sugar (I use organic sugar)
Notes: the large eggs I use each has a net weight of 50 – 55 g
Preheat oven to 325ºF/160ºC. Separate the egg whites and egg yolks. In a small bowl mix together the meat floss and sesame seeds (if using). Break up any large lumps of meat floss and remove any hardened pieces. Set aside.
Place sifted flour and salt into a mixing bowl and make a well in the center. Add oil, milk and egg yolks to the well and whisk gently until combined.
In another impeccably clean mixing bowl, whip egg whites and vinear with a hand mixer or stand mixer until very foamy. Gradually add sugar in batches and continue beating until glossy and firm, curvy peaks form. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until homogeneous.
Fill pan with one third of the batter. Sprinkle meat floss-sesame seeds mixture on top while avoiding the edges. Repeat this once more then pour in the rest of the batter. Tap cake pan against the countertop several times to level and release larger air bubbles. Sprinkle a very thin layer of meat floss over the top, pressing lightly to adhere it to the batter. Only a thin layer is needed or else the meat floss will fall out when the cake is inverted after baking.
把大約三分一麵糊倒入模中, 輕輕灑上肉鬆混合物(注意不要灑在邊位)，重複此步驟一次後倒入餘下麵糊，將烤模往桌上輕敲幾下震平表面並敲出較大的氣泡，最後在表面輕輕灑上一層薄肉鬆，用手輕按肉鬆使其與麵糊黏合， 表層肉鬆不用太多，否則焗完倒扣時會跌出。
Place a cup of hot water into the oven. Bake cake at 300ºF/150ºC for 10 minutes then lower the temperature to 275ºF/135ºC. Continue baking for 35 to 45 minutes or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven then bang it against the counter top to release hot air. Invert cake and cool cake completely on a wire rack before unmolding.
My first trial (left) was pretty bad as the meat floss browned too much. After several attempts I found that my cake looked better (right) when I further lowered my baking temperature. I baked the cake along with a cup of hot water to keep the cake from drying out too much.
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