Cheese Chiffon Cake

Name: Cheese Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 17g Cream cheese; 45g Caster sugar; 35g milk; 32g yolk; 17g Corn oil; 45g Low-gluten flour; 67g protein; 1/2 tsp Baking powder; 1/8 teaspoon Cream of tartar

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

There are three things in my mind: First, the high-horsepower cooking machine seems to be broken! Second, since I changed this ACA, the cake seems to have never gone smoothly, I don't know how it is this time.
The ancients said: The purpose is not to divide, but to concentrate on the gods. Sure enough, he missed. It was originally the cranberry version of Blueberry Cheese Chiffon by Teacher Meng. Watching the cake batter grow up silently in the oven, he slapped his head suddenly. Forget the cranberries! There is no way to remedy it, but to make it a pure cheese chiffon. Anyway, there is also an idea of a cheese chiffon, but it is not the version of Teacher Meng.
While thinking about the cake in the oven, I went around to verify whether the food processor was really broken. Shuttle back and forth, the condition of the cake seems to be okay. Cover with tin foil and continue to verify the problem with the food processor until it makes a ding sound and returns to the oven. Open the oven door and remove the tin foil, and found that the originally swollen and cracked cake had small dents. In addition to being discouraged, it was still discouraged. . .
After two hours, it will be released from the mold. Whether it is cold or not, it looks like this anyway. . . . Chiffon leaving the mold looks even worse. Buckle over to see the bottom, suddenly my eyes lit up. The chiffon that came out of the chimney mold always seemed to be bottom up, and the furry surface formed by the mold removal looked particularly pleasing. This cake is buckled, and it looks good, just to hide the ugliness. . . . . "

Ingredients

17g Cream Cheese
45g Caster Sugar
35g Milk
32g Yolk
17g Corn Oil
45g Low-gluten Flour
67g Protein
1/2 tsp Baking Powder
1/8 teaspoon Cream Of Tartar

Cheese Chiffon Cake

1. Ingredients: 17 grams of cream cheese, 45 grams of caster sugar, 35 grams of milk, 32 grams of egg yolk, 17 grams of corn oil, 45 grams of low-gluten flour, 67 grams of protein, 1/2 tsp of baking powder, 1/8 of tartar powder Small spoon

2. The cream cheese is softened at room temperature and poured into a bowl with 15 grams of sugar.

3. Mix well.

4. Add milk,

5. Stir until there are no particles.

6. Add the egg yolk and stir well.

7. Pour oil,

8. Mix well.

9. Mix baking powder with flour, sift into egg yolk paste,

10. Mix well in irregular directions.

11. Add tartar powder to the remaining sugar and mix well.

12. The egg whites are whipped into a thick bubble, and the sugar is added three times to beat.

13. Nine distribution states with small hooks.

14. Take one third of the egg whites into the egg yolk paste and mix well.

15. Back into the egg whites,

16. Carefully stir and mix evenly.

17. Pour into the mold, knock the surface flat, and shake out large bubbles.

18. Put it in the oven, the middle and lower level, the upper and lower heat 150 degrees, bake for about 30-40 minutes.

19. Immediately after being released,

20. Turn it over after cooling,

21. Demold

Tips:
When mixing the batter, stir in irregular directions to prevent the flour from becoming gluten and affecting the taste.
When mixing egg whites and batter, stir up and down to prevent defoaming.
The baking time and firepower need to be adjusted according to the actual situation.