Have you ever eaten a McDonald's heartbeat?
Today I will share with you a modified version of the cake!
Soft and delicate chiffon with creamy ice cream,
Summer exclusive ice cream chiffon cake is made like this!
ingredient
3 eggs / corn oil 35g / caster sugar 48g/
Corn starch 5g/ Low Gluten Flour 50g /
1 orange / lemon juice a few drops / ice cream to taste
tool
Screen / silicone scraper / egg pump /
Electric egg beater / cooking pot / six inch hollow chiffon mold
steps
1. Weigh and prepare all ingredients for later.
2. After washing the surface of the orange, use a wire wiper to wipe out the surface flakes, and take 40g of orange juice for later use.
3: Pour corn oil and orange juice into the bowl and stir well with egg pumping.
4: Sift in the low gluten flour and stir well with egg pumping.
5: Pour in the egg yolk and stir well without particles.
6: Add the prepared orange peel crumbs, stir well and set aside.
7: Take another cooking bowl and pour in egg whites and an appropriate amount of lemon juice, and beat with sugar three times: the first time when the big fish eye bubble appears; the second time when the fine bubble appears; the third time when the obvious and easy to disappear lines appears until the whisk is lifted with an upright small curved hook.
8: Take 1/3 of the egg white and pour it into the egg yolk paste and mix well.
9: Pour back into the meringue and continue to mix with a spatula and pour into the mold.
10, gently shake the mold a few times, in case there are large bubbles, put into the preheated oven up and down the heat of about 150 degrees, bake for 45-50 minutes out of the oven light shock buckle to cool off the mold.
11: Cut into pieces in the middle of the chiffon and add an appropriate amount of ice cream to eat. Xiao Hai ate first, not waiting for everyone!