Seagrass Cake - with Executive Pastry Chef Luis Villavelazquez at China Live in San Francisco Imagine the challenge of cooking alongside a Michelin-level chef making eclectic Chinese cuisine from authentic ingredients in an ultra-high-tech kitchen - without any sight at all Watch me make it on YouTube Download an accessible word version here Ingredients X1 x2 x3 50g 100g 150g Yolks 30g 60g 90g Roasted Tea Oil 148g 296g 444g Eggs 148g 296g 444g Sugar 90g 180g 270g Whites 16g 32g 50g Sugar 40g 80g 120g Seagrass Powder Method: 1. Preheat oven to 425F. 2. Mix eggs, yolks, sugar and tea oil over water bath until hot. 3. Whip on high speed to ribbon. 4. Stabilize on medium speed for 3-5 mins. 5. While mixing, slowly add in Seagrass powder (in 3 additions). 6. Place in bowl. 7. Meanwhile, whip eggs to frothy and soft peak. 8. Slowly add in sugar to stiff peak. 9. Fold 1/3 of yolks into whites. 10. Add 2/3 and fold into whites. 11. Continue until done. 12. Divide into 1/2 sheet. 13. Place in oven and drop to 375F. 14. Bake for 8 mins, rotate and continue for 4 additional minutes.
Baking Blind You don’t have to be blind to cook but it helps!