By ✨ Rock Sugar Sydney Pear 8074✨
<h2>Royalties</h2>
Egg yolk paste material:
Egg yolks 37 g
Caster sugar 8 g
Room temperature milk 33 g
Corn oil 24 g
Low gluten flour 49 g
Meringue material:
98 egg whites
White sugar 27
<h2>Practice steps</h2>
1: Add sugar and egg yolks to the pot
2. Mix well and evenly
3, add micro-warm milk, milk is best warm, it is easier to melt the sugar
4. Mix well
5: Add corn oil
6. Mix well
7: Add sifted low gluten flour
8. Mix to no dry powder and no particles
9: Remove the egg white from the refrigerator
10: When whisking until fish eye bubbles are made, add one-third fine granulated sugar
11. When the pores become dense and delicate, add one-third of the caster sugar
12, continue to send, when the protein appears obvious lines, add the last fine granulated sugar, and then change to slow down
13, until the dispatch to the appearance of a small bend hook state, stop the dispatch, do not over-send, the protein is too hard, it will rush into too much air, the air in the protein is too much and too big, and the chiffon that is made will lose its bearing force
14: Add a part of the egg white to the egg yolk paste and mix well
15: Pour the mixed batter back into the egg whites and mix well
16: Pour into a chiffon mold
17: Place in the lower and middle layer of the oven and heat up and down at 140 degrees for 30 minutes
18. Baked
19. Quickly reverse the buckle until it is completely cooled and demolded, otherwise it will collapse
20. Finished product
21. Finished product
22. Finished product
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