Brown Sugar Bean Noodle Chiffon

Name: Brown Sugar Bean Noodle Chiffon
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 35g Low-gluten flour; 15g Cooked Soy Flour; 3 pcs egg; 20g brown sugar; 10g Hot water; 30g Corn oil; 28g Caster sugar; A few drops Lemon juice

by honey clear

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Chiffon should be loved by every baking enthusiast, but the original chiffon has no new ideas, so the new idea is to add cooked soybean powder and brown sugar brought back from home. The taste is really good. Chinese people love the combination of cooked soybean noodles and brown sugar. Donkey rolls, bean noodle glutinous rice balls, etc. are all combinations of soybean noodles and brown sugar.

Ingredients

Brown Sugar Bean Noodle Chiffon

1. Prepare the ingredients, mix cooked soybean flour with low-gluten flour, and chop brown sugar

2. Separate egg yolks and egg whites, and use a whisk to break up the egg yolks

3. Add the brown sugar to the hot water and mix and stir until the brown sugar is completely melted. After the brown sugar is cold, pour it into the egg yolk and beat evenly.

4. Mix cooked soybean flour and low-gluten flour evenly into a flour sieve, sieve and add to the egg yolk and brown sugar liquid

5. Stir evenly until there are no flour particles, set aside for later use

6. Put a few drops of lemon juice into the egg white

7. Beat with an electric whisk to a coarse bubble state, add 1/3 of the fine sugar, and continue to beat at a medium speed

8. Whip until the foam is fine and smooth, then add 1/3 of the fine sugar and continue to whip at medium and high speed

9. When it has clear lines, pour in all the remaining fine sugar and continue to blow

10. Dispense until you lift the egg beater to have short, upright sharp corners

11. Take 1/3 of the meringue into the egg yolk paste and mix evenly

12. Then take 1/3 of the meringue into the cake batter and continue to mix evenly

13. Finally, pour the evenly mixed cake batter into the remaining meringue and mix until it is completely uniform

14. Pour the mixed cake batter into a 6-inch hollow mold, and gently knock on the table to shake out large bubbles

15. The oven needs to be preheated in advance, adjust to menu 5, cake mode, that is, the upper tube 120 degrees, the lower tube 150 degrees, 50 minutes, put the grid rack on the penultimate layer, put the cake batter, close the oven door

16. Take out the baked cake and buckle it on the cooling rack, let it cool and release it from the mold.

Tips:
1. When turning the cake batter, do not stir, it is a J-shaped turning up and down;
2. When making egg yolk paste, the separated egg whites can be stored in the refrigerator first, which is more conducive to the dispersal of the egg whites.