Scallion and Fluffy Chiffon Cake

Wash the scallions thoroughly and make sure to dry them! Cut the scallions at the position indicated by the scissors in the picture to reserve 8-10g of scallion whites, and finely chop the remaining scallions into 5g of minced scallions for later use. (You can increase or decrease the scallion amount based on personal taste preferences.)

Place the scallion whites into 50g of salad oil. Measure a bit more as some oil will be lost during cooking.

Turn the heat to medium-low; when you hear crackling sounds, reduce the heat and simmer until fragrant, with the edges slightly golden brown.

Stop cooking just like in the image. Don't overcook to avoid charring.

Prepare two clean stainless steel bowls free from oil and water. Separate the egg whites and yolks. Since we are using the post-egg method, place the yolks in a small bowl while putting the whites in the freezer for later use.

Use chopsticks to remove the scallion whites and strain 40g of scallion oil.

Ensure the oil temperature is between 40°C and 60°C for better batter gelatinization.

Sift in 65g of Queen Soft White Low-Gluten Flour and 3g of salt.

Mix with a whisk until almost no dry flour is visible, then stop. Do not overmix.

Pour in 50g of milk at around 40°C. Avoid using chilled milk.

Quickly stir to mix evenly, taking care not to overmix.

Add two egg yolks and stir in a Z-shape or irregular pattern until well combined.

Add the remaining two egg yolks and mix as above until the yolk batter is smooth, glossy, and lump-free. Set aside.

Take out the egg whites from the freezer, which should have a thin layer of frost around the edges. Squeeze in an appropriate amount of lemon juice and prepare 55g of caster sugar and 5g of corn starch.

Add caster sugar in 3-4 separate additions to beat the egg whites (add the corn starch with the final sugar addition).

Continue beating until the meringue is stable, smooth, and glossy. For this chiffon, beat until slightly stiff peaks for better results.

Start combining the egg yolk and egg white batter.

Take a third of the egg white and add it to the yolk batter in three separate batches. Use the Genoa folding method to blend.

Repeat the same step for the second addition.

For the last addition, fully mix until no visible streaks of white remain, forming a concentrated, smooth, shiny soufflé batter.

Add one teaspoon of extra Queen Soft White Low-Gluten Flour into the minced scallions and mix evenly.

As shown in the image.

Sprinkle evenly on top of the soufflé batter.

Lightly fold, then sprinkle in part of the crumbled meat floss (crumble the meat floss into smaller pieces beforehand, adding in several rounds).

Fold in again and add the second round of meat floss crumbles.

Add the final portion of meat floss crumbles and pour the batter into a 17cm chiffon cake pan. Lightly tap the pan to remove air bubbles before baking.

Bake on the lower rack of the oven at 175°C for 35 minutes. Tap lightly after removing it from the oven and immediately invert it to cool.

Wait until it cools completely (best left overnight), then manually remove it from the mold.

The texture is as shown: tall, refined, and delicate.

The taste is very down-to-earth and perfectly suited to Chinese palates. The combination of scallion fragrance and meat floss is unbeatable, with a slightly salty aftertaste and a chewy, delicate texture. The scallion oil adds an extra soul-touching layer of flavor. Haha, please compliment my genius invention (humbly boasts).

Here’s a drool-worthy little foodie. Hope you enjoy this Scallion and Fluffy Chiffon Cake. Don’t love me too much, haha~