#aca烤明星大赛# Oil-free Black Currant Chiffon Cake
1.
Raw materials: flour, corn starch, eggs, black currant (cleaned to remove the stem), sugar.
2.
Mix the flour and cornstarch through a sieve.
3.
The white is separated from the yolk.
4.
Add 4 grams of sugar to the egg yolk and mix well.
5.
Add water and stir well.
6.
Add the sifted flour and mix until there are no particles.
7.
This is the mixed egg yolk paste.
8.
Add 18 grams of sugar, salt and white vinegar to the egg whites.
9.
Use an electric whisk to whip out the fish-eye bubbles at a slow speed.
10.
Stir at medium speed until the egg white is thick, smooth and shiny, then beat slowly for 30 seconds to fix the small bubbles in the egg white paste.
11.
Add one-third of the egg white paste to the egg yolk paste, and stir gently. Do not stir in a circular motion at this time, but gently stir to make the egg white paste and egg yolk paste mixed evenly.
12.
Pour the mixed egg yolk paste into the remaining egg yolk paste, and then gently stir until the egg yolk paste and egg yolk paste are evenly mixed.
13.
This is to mix the batter, preheat the oven up and down 140 degrees.
14.
Put a few black currants in each mold, and pour half of the batter into the mold.
15.
Sprinkle the remaining black currants into the mold.
16.
Pour the remaining batter evenly into each mold and shake the mold a few times. After the oven has been preheated, put the mold in the oven and heat up and down at 140 degrees, bake for 52 minutes. When the color is your favorite, turn off the heat and let it cool.
17.
Finished product.
Tips:
The water absorption of flour is different, and the amount of liquid is added according to the water absorption of the flour for self-use. The setting of the oven temperature should also be set according to the characteristics of your own oven. When mixing the batter, stir gently, do not stir in a circular motion to prevent the batter from becoming gluten. The amount of sugar has been reduced to a relatively small amount, the color of the cake will be lighter and slower, do not bake it for too long, the cake will become very dry and taste bad.
