Making the final dough for chocolate chiffon cake
Combine the meringue and egg yolk dough.
Re-foam the meringue that has been foamed (it can be done in a short time because it was foamed earlier) and put it in the egg yolk dough in 3 portions.
(Since the work is done while floating in a water bath ball, the egg yolk dough ball moves swayingly and is unstable.
It is easier to work if you pinch and fix the two balls with your left hand so that they do not move)
Even if you make a mistake, be careful not to let the hot water in the water bath enter the floating bowl.
(Especially if the water bath ball is too big!)
The first meringue can be crushed ⇩
It’s a little different here from the second meringue.
For the second meringue, just mix the horizontal movements (because the vertical mixing makes it easier for the bubbles to disappear) ⇩
The third meringue mixes horizontal and vertical movements.
⇩ The third meringue, where the vertical mixing is finished ⇩
⇧ The work up to this point is done in a water bath bowl ⇧
From here, switch to a rubber spatula and mix while turning the ball counterclockwise with your left hand.
(Because it is difficult to mix, remove it from the water bath here)
⇩ Insert a rubber spatula from the center of the ball ⇩
⇩ Return the wrist through the bottom of the ball → side → edge and mix the dough ⇩
⇩ Finished final dough ⇩
The bubbles should be harder to disappear than usual because they were boiled in hot water.
Even so, the bubbles are definitely easier to remove than other chiffon cake doughs, so concentrate and mix quickly. The final dough has more air bubbles than normal dough, but it’s okay.
(For details on how to mix, refer to Making the final dough for plain chiffon cake)