Carrot Chiffon
1.
Carrots are cut into pieces and broken up with a wall breaker for later use.
2.
Wash the lemon to remove the yellow crust and rub it into crumbs.
3.
Take lemon juice.
4.
Separate egg whites and egg yolks into the refrigerator to freeze until there is ice ballast on the surface.
5.
Add carrots, corn, oil, milk, lemon zest and lemon juice to the egg yolk and beat evenly.
6.
Add a low portion of "Z" and mix it to prevent the batter from becoming sticky.
7.
The fine granulated sugar is added to the egg whites in three times to beat the last time, together with the starch, to appear stiff and sharp corners.
8.
Mix the egg whites with the egg yolk paste three times.
9.
Put it into the 8-inch central control mould and shake it a few times and put it into the preheated oven at 150 degrees for 50 minutes.
10.
After being out of the oven, empty it and let it cool for release.
Tips:
1. Carrot and lemon zest should be finely beaten, as long as the lemon zest is yellow on the surface, and the white inside is very bitter. Don’t put too much zest to affect the taste.
2. The common reason for the failure of chiffon cakes is protein defoaming, so the protein must be frozen. This is to make a delicate and stable protein. When sending it, use the lowest speed. Finally, do not beat it if you are optimistic.
3. The mixing technique is very important. You can slow down if you are not proficient at first, but you have to finish it every time.
4. The baking temperature is only a reference value. If you don’t know your own oven, you can use this temperature to test. Small household ovens have a small space, and the hollow chiffon has a strong expansion force. It is recommended to put it on the middle and lower layer, and the color can be covered with tin foil.
5. The inverted button after the oven can use beer bottles and the like. It can be demolded after it is completely cooled. It is not anxious to cover with plastic wrap and put it in the refrigerator for overnight demolding.
