Millet Chiffon Cake-i Am Mixiang Little Cake

Name: Millet Chiffon Cake-i Am Mixiang Little Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces yolk; 25g Caster sugar; 50g Xinliang Millet Cake Mix; 35g (or milk) water; 30g Sunflower seed oil; 3 pieces protein; A few drops Lemon juice

by Mi Rui's Review

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Some time ago, I shared a lesson about Chiffon cupcakes

The one-on-one reviews essentially solved all the troubles of the friends playing Chiffon

I saw that the cups and chiffon are all beautiful

Xinliang's millet chiffon mixed grains powder made me think again

I have always loved the small desserts of the miscellaneous grains series

Because of good digestion, because of good health

Also because I have a Chinese stomach

Millet Chiffon has a slight taste of millet grains

Much more convenient than grinding millet flour by yourself

The mold used here is Fabek FB30133 6-inch hollow chiffon mold

During the baking process, it is heated evenly, climbs gently, and is not easy to crack. "

Ingredients

3 pieces Yolk
25g Caster Sugar
50g Xinliang Millet Cake Mix
35g (or milk) Water
30g Sunflower Seed Oil
3 pieces Protein
A few drops Lemon Juice

Millet Chiffon Cake-i Am Mixiang Little Cake

1. Prepare the ingredients needed for the chiffon cake.

Millet Chiffon Cake-i Am Mixiang Little Cake recipe

2. Water (or milk), sunflower oil, and granulated sugar are emulsified with single pumping and stirring.

3. Add millet cake flour, draw a W or Z-shape and stir until there is no dry powder.

4. Add egg yolk, draw W or Z-shape and stir until smooth and delicate egg yolk batter.

5. Put the egg whites in the refrigerator and freeze until there is ice slag around them. Take out, add a few drops of lemon juice, add sugar in three times and beat until a firm and smooth hook shape.

6. Stir the meringue and egg yolk batter and mix well.

7. Pour the egg yolk paste back into the meringue and stir until it has a metallic luster and slips off like a ribbon.

8. Pour into the mold about 8 minutes full.

9. Put it in the upper and lower fire which has been preheated to 140℃, put it in the middle and bake for about 40 minutes; the temperature and time are for reference only, please refer to the actual situation of your own oven.

10. Take the chiffon out of the furnace to shake the mold, and buckle the grid upside down to let it cool.

11. Use bare hands or use tools to assist demoulding.

Tips:
Tips:
1. When mixing the egg yolk batter, be sure to draw W or Z lightly to avoid large bubbles.
2. Pay attention to the state of passing the meringue.
3. When mixing the pirated batter, please mix it twice to avoid defoaming.
4. The baking temperature is subject to actual conditions.