Grapefruit Chiffon

Name: Grapefruit Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low powder; 2 pcs yolk; 15g Corn oil; 55g (after squeezing the juice slightly) Grapefruit meat; 2 pcs protein; 20g (for egg whites) Caster sugar; 25g Grapefruit Juice; A few drops Lemon juice; 10g (for egg yolk) granulated sugar

by Manxiang Hut

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

A chiffon that has been growing for a long time. I really like it after eating it. The process of making it has two deep impressions: First, the original said that the pulp is broken and the dripping juice is taken. However, all of my pulp is It was broken, and there was not a drop of juice underneath! ! ! Well, Fangzi is dead, but people are alive, so I squeeze the pulp and juice and it won’t come out, ha~~~~. The second is that the egg yolk paste is actually a bit dry. I thought it would fail. When I added 1/3 of the meringue, I used the egg custard to fish from the bottom up, but after mixing it, it feels okay. Mix in the meringue. Afterwards, it feels that the batter is not particularly dry, but it may be difficult for newcomers to mix it, and it may defoam due to uneven mixing for a long time. (I made two eggs halved, the mold is a 15CM hollow mold, the original is 4 eggs, and I use a 17CM hollow mold)
Hollow molds are compared with ordinary molds for chiffon, because the middle is empty, which increases the heating area. The problem that novices are most afraid of that the middle is not cooked and sunken can be reduced. Of course, it takes enough time to bake.
The last thing to say is that the taste is a bit bitter, slightly bitter, slightly bitter~~~ Don't try if you don't like it! ! "

Ingredients

40g Low Powder
2 pcs Yolk
15g Corn Oil
55g (after squeezing the juice slightly) Grapefruit Meat
2 pcs Protein
20g (for egg whites) Caster Sugar
25g Grapefruit Juice
A few drops Lemon Juice
10g (for egg yolk) Granulated Sugar

Grapefruit Chiffon

1. Grapefruit peeled off the flesh and squeezed out 25 grams of juice with a spoon or other tools. I took 55 grams of the flesh, which is actually a little bit more or less.

2. Add fine sugar to the egg yolk and mix until saccharification, add corn oil and grapefruit juice and mix well.

3. Sift in low powder.

4. Use a Z-shaped whisk to mix the batter, add the grapefruit meat and mix well.

5. The batter at this time is relatively dry. At this time, preheat the oven to 190 degrees.

6. The egg white container should be oil and water free. Add a few drops of lemon juice to the egg whites to make coarse foam at low speed. Add in fine sugar in three times and beat until the dry foam with a little hook is lifted.

7. Take 1/3 of the egg white and add it to the egg yolk paste. Pick it up from the bottom with the egg yolk, shake it a few times, then take another time, and mix well.

8. Pour into the remaining 2/3 egg whites.

9. Use a spatula to stir evenly from bottom to top, mixing with one hand and turning the plate with the other, light and fast.

10. Pour the mixed batter into the mold, flatten it, and shake it on the table a few times to remove large bubbles.

11. Put it in the middle and lower layer of the oven, and turn it at 170-175 degrees for about 33-35 minutes. The specific temperature and time are adjusted according to your own oven.

12. Take out the inverted button immediately after baking. Because I am dissatisfied, I can directly invert it. If the cake has too much mold, you can also invert it on the bottle. After cooling, it will be demoulded, because there is too much pulp inside, and the mold will be broken .