Gelinor Soy Milk Chiffon Cake

Name: Gelinor Soy Milk Chiffon Cake
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 5 egg; 85g Low-gluten flour; 70g Sugar; 50ml Soy milk; 1g salt; 50ml Glynnore Linseed Oil

by Tears of enthusiasm and happiness

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Thank you Mei Meijie and Glennor. I submitted this trial report a bit late. I went to Korea the next day after I received the oil and went to work again after I came back, so I haven't spared time to do it. But it's better to be late than not to pay.
Gelinor, very healthy linseed oil, requires low-temperature cooking. I used it to make chiffon cakes, which can effectively ensure that the ingredients are fully absorbed. And this time, no milk was used to make the cake. Soy milk was used instead. It is healthy linseed oil, the calories are reduced a bit, healthy and delicious!

Ingredients

Gelinor Soy Milk Chiffon Cake

1. Make soy milk.

2. Choose dry and wet soybean milk with functional residues.

3. Soy milk is ready to let cool.

4. Separate the egg whites and egg yolks and put the egg whites in the refrigerator to freeze.

5. Pour soy milk into the egg yolk.

6. Pour in Glinol linseed oil

7. Add 20 grams of sugar, 1 gram of salt, and sift in 85 grams of low-gluten flour

8. Stir well.

9. Take out the egg whites, add granulated sugar in three times and beat until stiff foaming.

10. Take 1/3 of the egg white and add it to the egg yolk paste, and stir evenly with a rubber spatula.

11. Pour the batter into the remaining egg whites and stir evenly.

12. Stir evenly, pour it into the mold, and gently tap on the table a few times. Put it in the lower part of the preheated oven and bake at 150 degrees for 30 minutes, then turn to 170 degrees for 30 minutes. After being out of the oven, shake it twice on the table to remove the heat, and immediately buckle it to cool down and demould.