Qifeng cake has high humidity, soft and delicate, and is loved by everyone, and is a cake that cannot be tired of eating. If you want to make the perfect chiffon cake, in addition to the recipe is very important, the flour is also very important. Arowana low gluten wheat flour is selected from 100% imported wheat, the powder is ultra-fine, the water absorption is moderate, it is easily stirred in a few clicks, and the egg paste is very silky and there are no small particles. Sometimes the improper selection of flour will appear a lot of small particles that look not silky enough will always be stirred, and finally there will be excessive stirring and lead to failure of the chiffon, so the details determine success or failure, Arowana wheat flour does not need to worry about the phenomenon of excessive stirring out of the tendon, nor do you need to add starch or baking powder, the finished product is as delicious as the finished product! Take a bite that is soft like a cloud, and the dried fruit grains are added according to personal preference, and the taste is richer. I prefer sweet and sour cranberries, cut into a piece, soft tissue sandwiched with red flesh, really delicious and beautiful, can't help but eat most of it. Coinciding with the Arrival of the Chinese New Year, the cake is slightly embellished with a festive atmosphere. Sprinkle a thin layer of coconut paste to make snow, melted chocolate to make branches, cranberries to make plum blossoms, red plum primrose is presented in front of you, is it not very simple, come and try it!
by Sunny 99 【Official Certified Master of Bean Fruit Food】
Arowana low gluten wheat flour 100 g
White sugar 80
Lemon juice 10 g
Corn oil 50 g
5 eggs
Pure milk 75 g
Cranberries 60 g
Salt 2 g
1. Weigh the ingredients and set aside.
2: Finely chop the cranberries and add about 5g Arowana low gluten wheat flour (within the portion).
3: Stir a few times so that the surface is evenly covered with flour and set aside.
4, the basin should be clean and oilless, careful to isolate the egg white and egg yolk.
5: Add 10 grams of sugar to the egg yolk and add salt.
6: Stir well and pour in the corn oil.
7: Pour in pure milk.
8: Continue stirring to sift in the flour.
9. Stir in a "z" shape evenly until there are no particles.
10: Squeeze lemon juice into the egg whites.
11, use an electric whisk to beat the egg white at high speed, beat until the fish bubbles and add a small amount of white sugar (white sugar is added three times)
12. After a few laps, add the remaining white sugar again, and continue to drive at high speed. Lift the whisk to observe the protein status: just show a fully upright pointed horn. (Dry foaming)
13: Pour half of the beaten egg white into the egg yolk paste. Stir in a "j" shape, do not draw circles to avoid defoaming.
14: Mix well and pour into the remaining protein. The egg paste is very silky.
15: Stir a few times and sprinkle in the cranberry chips.
16: Continue to stir well.
17, pour the mixed paste into the mold, calm a few times on the countertop, town out the large bubbles, and use bamboo sticks to cross out the small bubbles left and right "z" shape.
18: Preheat the oven in advance: put in the middle and lower layers, 130 degrees above, 120 degrees below, bake for 60 minutes.
19, the time is up, the fragrant cake is baked, the surface is very smooth.
20. After the oven comes out, the hot air is inverted, and it can be released after it is cooled.
21, sprinkle coconut with a small sieve, dark chocolate into the framed flower bag through the water to melt, cut open the small mouth to squeeze out the shape of the branch, and randomly place the cranberry granules as flowers.
22, the tissue is soft and delicate.
23, sweet and sour cranberries taste richer.
24. Finished product drawing. Happy New Year with Red Plum Primrose!
Flour: Arowana low gluten wheat flour. Mold: 8 inch anode live bottom chiffon mold. Please adjust the temperature of each oven if it varies. Since the freshness of the eggs will slightly vary in the amount of protein paste, the mixed egg paste can be poured into the mold for 8 minutes, and if there is any leftover, it can be poured into a paper cup and baked together.
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