Milk Honey Hollow Chiffon
1.
Separate the egg whites and egg yolks (the egg tray should be clean: no water and no oil).
2.
Mix 40g milk and 20g corn oil and mix well.
3.
Add 3 egg yolks and stir well (don't add them all at once, add 3 more times, add another one after stirring).
4.
Add 15g of loquat honey and stir evenly (add in several times, add while stirring).
5.
Sift in 47g of flour and 3g of green juice powder together, draw a "J" or a spatula and mix evenly.
6.
Place 3 egg whites in a basin and drip 3 drops of lemon juice.
7.
The egg whites are beaten with "low-medium-high-low speed" with an electric whisk, and sugar is added in 3 times: when stirring at low speed to fish-eye foam, add 1/3 of the sugar; stirring at medium speed until the egg whites become thicker foam When, add 1/3 of the sugar.
8.
Send at high speed until lines appear slightly, then add the remaining sugar.
9.
Finally, the egg whites are sent at a low speed, which is close to a dry and wet state (preheat the oven at 140 degrees for 10 minutes).
10.
Add the whipped egg whites to the batter in 2 times, and mix them evenly with a hand or a spatula. Note: Do not draw circles, use cutting and mixing to prevent defoaming.
11.
Cut and mix the cake batter, and then pour it back into the remaining meringue, and mix quickly and evenly.
12.
Pour into a 6-inch hollow mold, place it on the stage and shake it twice to produce large bubbles.
13.
Put it into the preheated UKOEO oven, put it in the middle and lower layer, and bake it for about 40 minutes (you can cover with tin foil for coloring).
14.
The cake was out of the oven and the mold was shaken a few times, and it fell on the bottle.
15.
The cake will be demoulded after cooling.
16.
Loquat honey is also a natural beauty product, with (loquat mainly treats: clearing lung heat, resolving phlegm, relieving cough and asthma, etc.) health benefits, and can also be used for the auxiliary treatment of frail and sickly and recovery after illness. Drinking 1 cup of honey water each morning and evening (20-30 ml each time, brewed with warm water or directly consumed) is very beneficial to the human body!
Tips:
1. To make chiffon, you must use odorless vegetable oil, and not peanut oil, olive oil and other heavy-tasting oils, otherwise the special taste of the oil will destroy the light taste of chiffon. Butter cannot be used to make chiffon, because only vegetable oil can create chiffon's soft texture;
2. Cake flour (low flour) is best to sift the finished product and make it softer;
3. The eggs should be refrigerated in advance, separate the yolk and the white, and put them in clean oil-free basins;
4. The egg whites should be beaten until hard foaming: pull up the whisk, the egg whites are upright small corners;
5. When the meringue and egg yolk paste are mixed together, the method is to cut and mix, just like stir-frying, turn over from the bottom of the pot, and then cut with a spatula, so that the mixing is not easy to defoam, but the method must be fast;
6. Please preheat the oven 5-10 minutes in advance. The baking time and temperature are adjusted according to the performance of your own oven. Just observe the color of the surface of the cake, and do not bake the surface.
