Brandy Test-paper Cup Chiffon Cake

by Autumn Goose Red Maple

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Today I did an experiment with this little cake. I used brandy instead of rum. The raw material of rum is sugarcane. Its fermentation process is similar to that of brandy made from grape fermentation. So I used brandy to remove the egginess and change the cake. The flavor effect of the cake should be about the same. At the same time, I also adjusted the cake recipe. I used to make the chiffon with the same milk or water as the oil or more than the oil. The cake was made a little wet after a long time. Today is mainly oil. , And milk is only added 10 grams, I think the wetness will change a bit.
The result is that the cake is really delicate and soft like chiffon. It is very elastic and tastes very good. It is unexpected. "

Ingredients

3 pcs Protein
3 pcs Yolk
1 piece Whole Egg
50g Low Powder
40g Corn Oil
50g Sugar

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1/2 a spoon Brandy
A few drops White Vinegar
10g Milk

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Brandy Test-paper Cup Chiffon Cake

1. I use Changyu Gold Medal Brandy

2. Three egg whites are placed in an oil-free and water-free basin

3. Use a whisk to make fish eyes, add a few drops of vinegar with sugar, and continue to beat at medium speed.

4. Beat until you lift the egg beater basin and leave a small sharp corner, that is, dry foaming.

5. Three egg yolks and a whole egg, add milk, corn oil, and pour a spoon of brandy, beat with a whisk at low speed

6. Sift in the flour and beat on low speed for 10 seconds

7. Beat well

8. Pick one-third of the meringue into the egg yolk paste bowl and stir evenly

9. Pour it into the egg white bowl

10. Stir evenly to form a delicate batter

11. Put a small spoon or a piping bag into a paper cup, I filled it eighth full, in fact, it can be seventy full

12. Preheat the oven and place it on the middle and lower level, 160 degrees (my oven temperature is too high) 170 degrees, 40 minutes.

13. It's full after baking for twenty minutes.

14. After it's out

15. Look inside it is very delicate and elastic

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