Carrot Chiffon Cake
1.
Carrots are steamed and mashed for later use (when cooking rice, put them in the pot and steam them together to save trouble!
2.
Prepare the materials
3.
The egg white and egg yolk should be separated, and the egg white basin should be free of water and oil.
4.
Add white sugar to the egg yolks and lightly beat them with a whisk.
5.
Add corn sludge and stir well
6.
Add milk and carrot puree and mix well
7.
Sift in low powder and stir evenly
8.
The egg yolk paste is ready!
9.
Whisk the egg whites: add a few drops of lemon juice, use a whisk to beat the egg whites until they are fish-eye bubbles, add 1/3 of the fine sugar, and continue to beat until the egg whites begin to thicken and become more delicate foam. 1/3 sugar. When the egg whites are thicker and there are lines on the surface, add the remaining 1/3 of the sugar. The egg white can pull out a short, upright sharp corner, and it reaches a dry foaming state, and it can stop whipping.
10.
Put 1/3 of the egg whites into the egg yolk paste. Use a rubber spatula to gently stir in a "J" shape.
11.
The mixed custard is very delicate
12.
Pour the cake batter into the mold, hold the mold with your hands and shake it twice on the table to shake out the large bubbles inside.
13.
Put it in a preheated oven and bake at 150 degrees for 55 minutes.
14.
After the oven is out, let it cool down
15.
After cooling, the mold can be demoulded. The sides and bottom of the mold can be gently removed by hand. The chimney can be separated with the help of a small stripping knife, and then turned over and the bottom is facing upwards, beautiful carrot chiffon!
16.
The taste is delicate and soft, very delicious!
Tips:
1. Like to eat sweet, add 10 grams of sugar. The carrot puree is sweet. I think this sweetness is just right.
2. Carrot puree can be made more, and it is nutritious and healthy to make bread or steamed buns.
