Simple ripe sugar ball sheaf recipe, very soft texture, not stiff throat

They have a lot of bubble holes as usual, because the sugar ball has a unique yeas that makes the bubble hole, which is the hallmark and makes him fluffy, juicy, bouncy, very delicious. The more gold toppings are added to the top is very compatible. It is a very delicious applied Thai dessert.

Ripe Tan Ball Shifon Recipe (Delicious and Fuzzy)

The yolk part.

4 egg yolks

30 grams of sugar

45 g vegetable oil

60 grams of coconut milk (using coconut milk will smell better with eyeballs than milk if fresh milk is not available instead)

120 g Tan Ball Meat (Water Filtration Fibrous Slouchy)

100 grams of cake flour

1 teaspoon baking powder

1 / 4 teaspoon salt

1 teaspoon vanilla

Egg white part

4 egg whites

60 grams of sugar

Cream of Tartar 1 / 2 teaspoon or 1 teaspoon lemon juice

Prepare raw materials

Separate the yolk and egg whites in each bowl (egg whites, no yolk mixed)

Take the meat of the ripe sugar, split the meat, then filter out the fibers, wrap the thin white cloth, hang it so that the water will flow out, leaving only the meat. Most will filter over the day so that the water will run out.

2 rounds of cake flour, baking powder and salt together

Step 1 Make the yolk part.

Put 4 egg yolks in the mixing tub.

Add 30 grams of sugar. Use hand muzzle until the sugar is melted. Eggs start light.

Add 45 grams of plant oil. Stir well.

Add 60 grams of coconut milk. Per person.

Add 120 grams of sugar ball meat and vanilla, man to homogenize.

Put all the sifted dough on it, gently muzzle until the dough is healed into pellets. No need to be long. Set aside.

Step 2, hit Merang.

Beat the egg whites at a low speed until the bubble is rough.

Add 1 / 2 teaspoon of cream of tartar.

Change to medium speed.

Divided into 60 grams of sugar 3 times.

1st time when the bubble is rough

2nd time when the bubble is fine

The third time I started seeing muzzle marks

Beat it to the bottom. The peak is quite soft towards the middle top. The tip is slightly curved. It's not so stiff that it's upright.

Step 3. Stunt.

Scoop about 1 / 3 of the merang, put in the yolk section. Stir well first.

Add another 1 / 3 of the merang. Use a bottom-up rubber pie to rotate the tub.

Put on the last part of the merang. Stunt until the color is smooth.

Don't be long. Because the bubbles will collapse. Make the cake not fluffy.

Step 4 Drop Print

With 3219 pleated prints or 8 rice screws, it will get about 12 cups.

Drops about 80% of the print.

Knock the tray gently 1-2 times to chase the big bubbles.

Step 5 Baking

Of mice will use a 60-liter oven.

Warm Burner 180 ° C at least 15 minutes

Put the hot water cup on the bottom floor.

Drop the middle layer cake tray.

Baking

180 ° C, 15 minutes to make him beautiful.

And then reduce it to 160 ° C in 30 minutes.

Total about 45 minutes.

When cooked, the face of the cake will bounce, press gently and then return, and use a stick to dip and no dough. Heating the stove in each house is different when baking, maybe a little different.

After baking

Remove from the stove

Rest on the grill until cold. No printable.

Tips for Ripe Tan Ball Cake

With plenty of water, if very liquid, filter out some of the water before using.

If you want a better aroma, add freshly squeezed coconut milk, it will be more aromatic than a box of coconut milk.

Don't hit the merang too hard, because it will break the cake meat and not soak it.

Try it and come to review too.

# Cake # Cake sheaves # Ripe Tan Ball Cake ♪ Soft # Thai snacks