Low Sugar Chiffon Cake
1.
Egg yolk paste ingredients: 4 egg yolks, 40 grams of soybean oil, 30 grams of granulated sugar, 60 grams of low-gluten flour, 60 grams of cornstarch, 20 grams of milk, 20 grams of meringue, ingredients: 30 grams of egg white, granulated sugar, and all ingredients are ready for use.
2.
Separate the egg white and egg yolk and put them into a non-oil and water-free container.
3.
Put soybean oil, milk, and white sugar into the egg yolks and use a manual whisk to stir until the white sugar melts.
4.
Add sifted low-gluten flour and cornstarch.
5.
Stir the batter evenly and let it stand for 10 minutes until it is smooth and no particles.
6.
Add the white sugar to the egg whites in 3 times and beat them with an electric whisk until the foam is wet.
7.
Mix the egg yolk paste with the meringue and stir evenly.
8.
Pour it into an 8-inch mold with no water and oil and shake it to defoam.
9.
Preheat the oven in advance, heat up and down at 150 degrees, and bake for 50 minutes.
10.
Finished product 1.
11.
Finished product 2.
12.
Finished product 3.
Tips:
The egg white container must not contain oil or water.
When mixing the egg yolk batter with the egg white batter, be careful not to make a circular copy, otherwise the batter defoaming cake will not rise.
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