Hello Kitty Blueberry Chiffon Cake

Name: Hello Kitty Blueberry Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 15g milk; 10g Corn oil; 18g Low-gluten flour; 15g Caster sugar; 15 pieces blueberry; A few drops Lemon juice

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I thought that this pink Hello Kitty non-stick mold could only be used to make butter cake pound cakes. Turning my head, I saw that the chiffon cake made by this mold was beautifully unmolded. Think about my rose sponge cake again, it's so horrible. Suddenly, there was a stick on the head, thinking that the mold was useless. It turned out that there was a problem with the operation.
There happened to be a blueberry chiffon plan, and immediately put it into experimentation. Only one egg is used, which should be about the weight of a 4-inch round mold. It is said that non-stick molds will affect Chiffon's climb. Now that I think about it, it doesn't really matter, because the mold is not high originally. The chiffon of an egg seems to be roasted very well, but the actual situation is not known until it has cooled down completely. This time, don't worry about unmolding, after baking it, buckle upside down, go out, and come back to see what it is like. In fact, there is still some worry in my heart. If it keeps holding it like this, will it come out by itself after cooling down? The worry did not appear. The cake stayed in the mold very honestly, only the edges shrank and separated from the inner wall. It is light and light on the table, and it does not buckle out as expected. Gently pull the edge with your hand to separate the inner side from the inner wall, and then it can be successfully buckled out. The color is lighter than expected. This oven has yet to be familiarized. Perhaps, if it is baked until the skin is thick and dark, it should come out in a snap, right? However, this look is much better than the previous sponge cake.
Putting two blueberries on the eyes, Kitty suddenly became alive. "

Ingredients

1 piece Egg
15g Milk
10g Corn Oil
18g Low-gluten Flour
15g Caster Sugar
15 pieces Blueberry
A few drops Lemon Juice

Hello Kitty Blueberry Chiffon Cake

1. Ingredients: 1 egg, 15 grams of milk, 10 grams of corn oil, 18 grams of low-gluten flour, 15 grams of caster sugar, 15 blueberries, and a few drops of lemon juice.

Hello Kitty Blueberry Chiffon Cake recipe

2. Pour the milk and corn oil into a bowl and mix well.

3. Sift in low-gluten flour and mix well until there is no dry powder.

4. Add egg yolk and stir in zigzag.

5. Into a homogeneous egg yolk paste.

6. Pour the sugar into the egg whites all at once.

7. Beat until the sharp corners can be pulled out.

8. Take one-third of the egg white and add it to the egg yolk paste and mix well.

9. Pour back into the remaining egg whites.

10. Mix into a uniform batter.

11. Put it into the mold, knock the surface flat, shake out big bubbles, and sprinkle with blueberries.

12. Put it in the oven, on the middle level, heat up and down at 150 degrees, and bake for about 35 minutes.

13. Immediately after being released.

14. Let it cool thoroughly, turn it over, and remove the edge from the inner wall.

15. Gently buckle out.

16. Put blueberries on the eyes.

Tips:
Doing 6-inch Chiffon round molds doubles the amount.
Blueberries can be replaced with other fresh or dried fruits.
The baking time and firepower need to be adjusted according to the actual situation.