Low Sugar Version 6 Inch Chiffon

Name: Low Sugar Version 6 Inch Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 25g milk; 25g Corn oil; 3 pcs egg; 10g For white sugar and egg yolk; 25g For Glycoprotein; A few drops Lemon juice

by Big Bear Fairy

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I don’t know if I’m lucky, I succeeded in doing Chiffon for the third time. In fact, Chi Feng is not as scary as it is said on the Internet. It can make people "mad", and it is easy to succeed as long as you pay attention to some details. The bear has recently coughed and cannot eat sweets. But the desire to eat is really pitiful, every time I pick up the food, I force it to put it down, and then hold me crying for a long time. So I reduced the amount of sugar and made this chiffon to relieve his hunger. Moms who have children at home can try it. It's not that sweet, but it's more suitable for children. If you like sweeter ones, you can increase the amount of sugar. I have tried 15g sugar for egg yolks and 35g sugar for egg whites. "

Ingredients

Low Sugar Version 6 Inch Chiffon

1. The raw materials are shown in the picture.

2. Separate the egg yolk and egg whites and put them into two clean basins without water and oil.

3. Add 10 grams of caster sugar to the egg yolk, beat well, then add 25g of corn oil while stirring, and then add 25g of milk while stirring.

4. Sift in 50g of low powder, stir evenly with a whisk until it is smooth, fine and granular.

5. Add a few drops of lemon juice into the egg white liquid, then beat it with an electric whisk until it is soaked, and add 1/3 sugar.

6. Beat until fine foam, then add 1/3 sugar.

7. Continue to beat until the grains are formed, add the remaining sugar, and continue to beat until dry foaming; (Dry foaming: the egg beater is pulled up from the meringue, with an upright tip, and the egg white is inverted. Does not slide).

8. Pick 1/3 of the meringue into the egg yolk paste bowl, cut and mix until it is evenly mixed, being careful not to draw circles to avoid defoaming.

9. Then pour the well-mixed egg yolk paste into the remaining meringue, cut and mix evenly until it is smooth and fine without particles.

10. Pour the batter into a 6-inch movable bottom mold, tap it on the table a few times to shake out bubbles.

11. Put it into the preheated oven, middle and lower, upper and lower fire, 130 degrees, bake for 35 minutes, turn 150 degrees and continue to bake for 20 minutes.

12. Immediately after baking, it is buckled upside down, and it is ready to be eaten after it is completely cooled and removed from the mold.

Tips:
1. Choose fresh eggs. I usually use about 60 grams of eggs. It is best to refrigerate them for one day before using them.

2. When separating eggs, the egg yolk and egg white basin must be free of water and oil, and egg yolk must not be mixed into the egg white.

3. The egg whites must be sent to a dry state, that is, the egg beating head is pulled up from the meringue, with an upright tip that does not fall, and the egg whites do not slide when the egg bowl is inverted.

4. Pay attention to the cutting and mixing technique when mixing the egg yolk paste and meringue, and do not draw circles to avoid defoaming.

5. Do not open the oven door during the baking process. The cake can be cooked at low temperatures and high temperatures.

6. It must be reversed immediately after baking, and it must be completely cooled before demoulding, otherwise it is easy to collapse. You can buckle the mold upside down on the round grill for the microwave oven, or on the rectangular grill for the oven, but place two bowls under the grill to keep the mold ventilated.

7. Add a few drops of lemon juice to the egg white paste to acidify the pH of the egg whites and also to stabilize the foam. You can use a few drops of white vinegar instead of lemon juice.