I especially like the sweet and sour pineapple with cream, and I can eat such a favorite dessert on the weekend, which is in a good mood.
By more cooking diary
Low gluten flour 60g
4 eggs
Corn oil 40g
Milk 65g
Lemon juice a few drops
60g white sugar
Light cream 180g
Icing sugar 18g
1. Prepare the ingredients for the chiffon cake first
2: Separate the egg yolks and egg yolks, add corn oil and milk to the yolk and stir well with a manual whisk to make the milk, corn oil and egg yolk completely fused
3, sift into low gluten flour stir into a uniform flour paste, stir with a manual whisk into a J-shaped stirring, do not draw circles, so as not to strengthen the batter, stir the batter evenly to the side and let it stand
4: Add a few drops of lemon juice to the egg white, use an electric whisk to beat at low speed until it bubbles, add one-third white sugar, and turn to high speed to whip
5: When the coarse bubble disappears, add one-third white sugar and continue to send it at high speed
6: Whisk until there is no foam, when the protein is more delicate, add the last third of the white sugar and continue to whisk at high speed
7, test it, lift the egg beater, the egg white on the egg beater is curved hook-shaped and there is a curved hook pattern in the basin that does not disappear, you can stop the hair
8, scrape one-third of the egg white with a silicone knife into the egg yolk paste and mix well, the silicone knife from the bottom up to stir well, the action should be fast and gentle
9: Pour all the mixed egg yolk paste into the egg whites and mix well with the same method.
10, lay a piece of oil paper in the baking pan, pour the batter into the baking tray, gently move the baking pan twice horizontally against the table top, so that the batter is more evenly distributed, and use a toothpick in a z-shape to draw a few strokes in the baking tray to prevent large bubbles.
11: Helnen oven, 140 degrees, 25 minutes
12, baked cake quickly take out of the oven, grab the oil paper on both sides of the cake on the table, unfold the oil paper around, wait for the cake to cool, we come to prepare light cream and pineapple strips.
13: Pour 18g of icing sugar into 180g of light cream, beat with an electric whisk until a pattern appears, and set aside.
14: Peel the pineapple and cut into even strips.
15: Put a new piece of oil paper on the cake that is cold, pull the upper and lower two pieces of oil paper with both hands, and buckle the cake upside down on the table
16. In order to make the cake roll more beautiful, use a serrated knife to cut a small strip diagonally on both sides of the cake, use a silicone knife to evenly spread the cream on the cake, and put pineapple strips.
17: Roll up the cake blank close to the pineapple strips
18, rolled cake rolls, I cut off the outside of the untidy piece and ate it, good for others to leave.
19, especially like the sweet and sour pineapple with cream, so delicious!
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