The chiffon cake is served with chopped chestnuts. Try it. Fang Zi micro six inch round mold, do eight inches of doubling.
By Muhua Yuzu Yuzu Mama 【Douguo Food Official Certified Master】
Cooked chestnuts 40 g
3 eggs
Milk 50 g
Corn oil 35 g
Low gluten flour 50 g
Sugar (egg yolk + egg white) 10 + 30 g
Lemon juice a few drops
1. Take a large basin without oil and water and separate the protein. And preheat the oven at 150°C.
2: Separate the egg yolks.
3, crush the chestnuts, a little particles will be good.
4: Put in 10 grams of milk, corn oil and sugar and beat the egg with your hand until it is emulsified.
5. Sift in low powder.
6: Stir well with your hands and add the egg yolks.
7. Mix evenly without flour particles. Don't over-stir (I also use my hands to stir this step).
8, egg white, weigh 30 white sugar, add a few drops of lemon juice. Whipped off with the highest grade with an electric whisk. Beat until large bubbles and add 1/3 of the sugar.
9, the egg white hit until delicate, add sugar again. And adjust the gear to three gears. Adjust the foam. Add the remaining sugar to the whip.
10. Whisk the egg white to an upright tip.
11: Take 1/3 of the egg white into the egg yolk paste basin.
12. Stir well with your hands.
13. Pour all the 12-step cake paste into the egg white pan, stir it well with your hands, and then use a soft spatula to mix it from bottom to top. The cake paste lifts like a ribbon falling.
14: Six inch mold, pour the cake paste from 15cm high. Gently shake and lather before incorporating into the oven.
15, the cake into the oven, 150 ° C baking 25 minutes and then turn up 180 ° C baking only the color of the golden flat mold state, about all take 60 minutes to bake, their own oven temperature to grasp.
16, fragrant soft and delicious, you can also eat the taste of chestnuts.
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