How to make delicious salted egg mochi sponge cake with spicy chicken floss

How to make salted egg mochi sponge cake with spicy chicken floss

• 1

  Mix the egg yolk mixture

  Beat 3 egg yolks until smooth, then add 25g of cooking oil, 60g of fresh milk and continue to stir until the mixture is well combined.

  Sift 60g of flour into the egg mixture and stir evenly until the mixture is smooth.

  Finally, add a little vanilla extract, mix well one more time to finish.

  

  

  

  
• 2

  Whipping Egg Whites

  Place 3 egg whites in a large bowl, use a mixer to beat on low speed until the eggs froth like soap bubbles.

  Mix 60g of sugar with 1g of salt, divided into 3 parts, and gradually add each part one at a time to dissolve. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.

  When adding the last portion of sugar to the eggs, turn the mixer to high speed and beat the eggs until they are soft and fluffy, with a creamy pattern, and the mixture is sticky, shiny, and smooth. Lift the whisk to form peaks that droop down slightly.

  Note:

  • Divide the sugar into 2 or 3 portions and add gradually little by little. Avoid adding it all at once.
  • Egg whites should be at room temperature before whipping and should not be contaminated with impurities like yolks, cooking oil, etc.

  

  
• 3

  Mix the batter with egg whites

  Divide the whipped egg whites into three parts.

  First, add one part of the whipped cream to the yolk mixture and then gently fold all the ingredients together with a whisk.

  Pour the mixture you just folded back into the bowl of egg whites, then use a flat whisk to gently mix the mixture from bottom to top. Bring the whisk down to the bottom of the bowl, lift the heavier ingredients up, and fold them over to the side. Continue this process until the mixture becomes smooth and silky.

  

  

  

  
• 4

  Pour into the mold and bake the cake

  Line the mold with parchment paper, then pour the batter in, gently tapping the mold on the table to spread the batter evenly and break large air bubbles.

  Preheat the oven to 180 degrees Celsius for 10 minutes, then bake the cake for 25 – 30 minutes at 180 degrees Celsius.

  Once the cake has cooled, use a round mold to cut the cake.

  

  

  
• 5

  Mash the salted egg

  Soak the salted eggs in diluted alcohol for 5 minutes, then rinse thoroughly with water.

  Next, place the salted eggs on a baking tray, brush a little oil on top, and bake for 20 minutes at 120 degrees Celsius.

  Once the eggs are cooked, mash the eggs through a sieve until smooth.

  

  
• 6

  Making mochi cake

  Add 100g of fresh milk, 20g of corn sugar, and 50g of glutinous rice flour into a bowl and mix well. Then, strain this mixture through a sieve to remove any residue.

  Wrap the dough tightly with plastic wrap, use a fork to poke a few holes on the surface, and then steam it for 5 – 10 minutes until cooked.

  Tip: The cooked dough will have a translucent quality. If the dough is still white, it means it is not cooked yet; you need to heat it a little more.

  Take the steamed cake dough out into a bowl, then slowly add 20g of corn sugar and use a mixer to mix until the dough is sticky, chewy, and can be stretched into strands.

  

  

  
• 7

  Assembling the cake

  First, place 1 spoonful of mochi dough on a slice of sponge cake, then add a layer of salted egg.

  Next, pipe the salted egg sauce on top, then place another slice of sponge cake on top.

  Finally, cover the entire cake with a layer of salted egg sauce and a layer of chicken floss to finish.

  

  

  

  
• 8

  Final Product

  The cake after completion has a soft and fluffy sponge cake layer, sweet and buttery, blended with salted egg sauce and spicy, salty, creamy chicken floss. The cake becomes even more delicious when combined with the smooth, soft, chewy mochi layer inside, extremely appealing.