Black Candy Dry Chiffon Cake
1.
Each raw material is reserved. The rum is mixed with water, and the brown sugar or brown sugar is crushed in advance, preferably through a sieve. The yolk protein is separated.
2.
The egg whites are frozen in the freezer until there is a thin layer of ice on the edge.
3.
Add 20 grams of brown sugar to the egg yolk and stir until it dissolves. Add rum, water, and corn oil.
4.
Stir for about 5 minutes until it becomes emulsified. After emulsification, the cake tastes more moist. (Emulsification is not to send, do not use too much force)
5.
Mix low flour and whole wheat flour through a sieve, and pour the sifted bran into the egg yolk. Mix well until there is no dry powder.
6.
Add 40 grams of brown sugar to the egg whites three times and beat to about 8 to distribute. (You can preheat the oven to 200 degrees when you beat the egg whites)
7.
Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly.
8.
Pour into the remaining egg whites and mix well.
9.
Add the dried fruits and nuts and mix well.
10.
Pour it into the mold, scrape the flat point and shake it a few times. Put it into the preheated oven and adjust the temperature to 170 degrees for 35 minutes. (Please adjust the specific temperature according to your own oven. My two eggs are heated at 160°C and at 170°C for about 28 minutes.) After being out of the oven, I dropped it from a high place and immediately buckled it until it was cooled and released.
Tips:
1. Dried fruits can be added according to the sweetness of the cake you like, the more the finished product, the sweeter.
