#aca烤明星大赛# Rose Chiffon Cake
1.
Dried cranberries are soaked in warm water in advance to control the moisture, and then wiped dry with paper towels, and some flour is sifted on the surface
2.
Put milk, corn and 20 grams of caster sugar in the container
3.
Stir until emulsified
4.
Eggs must be fresh, separate the egg whites and egg yolks, and the egg white container must be water-free and oil-free
5.
Add the egg yolk to the oil milk liquid one by one
6.
Stir well
7.
Sift the flour into the egg yolk
8.
Don’t stir the batter in a circular motion. It’s best to move it up and down. The stirred batter will stay in that state as long as it sits.
9.
Add a few drops of lemon juice or white vinegar to the egg whites, stir the egg whites clockwise with a whisk, until thick foamed, add 20g sugar
10.
Until fine foam, add 20g sugar
11.
Just appear lines, add the last 10g sugar
12.
Stir the egg white until it is dry and foamy. As shown in the figure, a sharp corner will appear when the egg white is pulled up.
13.
Mix the egg white with the egg yolk paste, and mix 1/3 of the whipped egg white with the egg yolk paste and mix well
14.
Use the method of turning and halving to mix evenly
15.
Pour it back into the remaining egg whites and mix well
16.
The batter at this time is very uniform and smooth dripping
17.
Pour the mixed batter into half of the mold, put half of the dried cranberries, and continue to pour the batter
18.
After the batter is put into the mold, sprinkle some dried cranberries on the top, lift both sides of the mold with both hands, and shake it on the table from a height of 10cm from the table top. The silicone mold is relatively soft. It is recommended to put it in the baking tray and lift the plate to shake.
19.
Then bake in a preheated oven, the middle and lower layers will be heated at 150 degrees for 55 minutes
20.
When the time is up, take it out quickly and make it out of the oven. Tap the bottom of the mold with your fingers. After a little cool, the mold can be released. The finished product is thin and elastic
21.
Finished product
Tips:
Xiaoyingzi's words:
1. Do not open the oven during the baking process to avoid the temperature in the oven from rising and falling.
2. If the temperature of your oven is not accurate, you still have to choose the time and temperature according to the temper of your oven. Generally, the more eggs, the longer the time.
3. The silicone mold is relatively large, and the amount of the 8-inch round mold is still less. It is recommended to use 6 eggs, which will make it more plump.
4. Add sugar to the egg whites in three times. Don't pour them all at once. Adding white sugar too early will inhibit the foaming of the egg whites.