Mastering The Method Can Change All Kinds of Tricks----passion Fruit Chiffon

Name: Mastering The Method Can Change All Kinds of Tricks----passion Fruit Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 60g White sugar; 60g Passion Fruit Jam; 10g water; 50g Corn oil; 70g Low-gluten flour

by Beautiful home

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Chiffon cake is a transliteration of CHIFFON CAKE. CHIFFON means chiffon. Chiffon feels soft and silky. It means that chiffon cakes also have a soft, light and smooth taste. It has always been a compulsory course for beginners in baking. The homophonic name of the cake is madness cake, which means that to make a successful chiffon, you must go through the process of being mad, but this classic cake is indeed worth trying again.

At the beginning, I was in a process of getting mad. I tried to find the right recipe, mastered the egg white dispensation procedure, and the mixing method would surely make a successful chiffon cake. Next, you can try adding your favorite ingredients such as fruit juice, nuts or chocolate. The basic chiffon can be transformed into a chiffon with different tastes, which will be more flavorful than the original one. "

Ingredients

Mastering The Method Can Change All Kinds of Tricks----passion Fruit Chiffon

1. Prepare materials.

Mastering The Method Can Change All Kinds of Tricks----passion Fruit Chiffon recipe

2. Separate the egg white and egg yolk, add 20 grams of sugar to the egg yolk and stir well.

3. Add corn oil and stir well.

4. Add 10 grams of water to 60 grams of jam, mix thoroughly, and pour into the egg yolk paste.

5. Sift the sifted low-gluten flour into the egg yolk paste.

6. Sifting low-gluten flour in stages will make it easier to mix well. This picture shows the mixed egg yolk batter.

7. When the egg whites are like fish bubbles, add 1/3 of the fine sugar.

8. Continue to beat until the egg whites begin to thicken and add 1/3 of the sugar.

9. Continue to beat and add the remaining 1/3 of the sugar when there are lines on the straight surface.

10. When whisking, rotate the whisk in the basin to ensure that the whisk is evenly beaten all around until the whisk can pull out a short, upright sharp corner.

11. Put 1/3 of the egg whites into the egg yolk paste. Use a rubber spatula to gently stir in conjunction with the cutting and mixing action (turn up from the bottom, don't make a circle, so as to prevent the protein from defoaming).

12. Stir the egg yolk paste evenly.

13. Pour all the mixed egg yolk paste into the egg white bowl, and stir evenly with the same technique.

14. The egg white paste and egg yolk paste are completely mixed.

15. Pour the mixed cake batter into the mold, hold the mold and vigorously shake it on the table a few times to shake out the large bubbles inside.

16. Put it into the preheated 170 degree oven and bake for about 40 minutes. After the oven is out, let it cool thoroughly before removing the film.

Tips:
1. When separating the egg whites from the egg yolks, make sure that the egg whites are completely clean without oil and water, otherwise the egg whites will not be able to pass.

2. In the process of beating the egg whites, add the white sugar in three times, and the whisk must also be rotated in the basin when whipping, so that every position in the basin can be beaten.

3. Pay attention to the mixing method when mixing the beaten egg yolk with the beaten egg yolk. Mix from the bottom with the cutting method. The circular mixing will easily defoam.

4. It is best to use unflavored oil such as corn oil to make cakes. If you use peanut oil or olive oil, the baked cake will have a great oily taste.

5. When baking, Chiffon will expand to a very high level. The mold should be placed in the lower middle of the oven.

6. When unmolding the cake, wait until the cake is completely cool. Use a knife to make a circle against the mold and then slowly pull the cake out.