Millet Flour Chiffon Cake

Name: Millet Flour Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 65g Millet noodles; 40g (for egg whites) Soft white sugar; 30g Corn oil; 40g Cold water; A little (for surface decoration) Dried osmanthus

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Visiting relatives and friends during the Spring Festival, entertaining guests can not do without snacks, candies, fruits, snacks and so on. Especially for those children, as long as there is something delicious and fun, they can play all day without wanting to leave. Therefore, you might as well make some healthy and delicious snacks, which not only allows you to experience the busy atmosphere of the Chinese New Year, but also allows guests to eat unique delicacies. They have face, and everyone can open up the topic. I am always busy, so hurry up and grab this rare opportunity to have a chat!
It is not uncommon for wheat flour to make cakes. Healthy eating is now advocated, so we use millet flour with more nutritional value to make cakes, which have a unique flavor and golden color. We all like the color of gold, so how this big golden cake fits the festive atmosphere! The pre-production of the cake, such as beating egg whites and mixing the cake batter, takes only 15 minutes. The remaining 50 minutes is for the cake to bake in the oven. You can use this time to do other things without delay. "

Ingredients

3 pcs Egg
65g Millet Noodles
40g (for egg whites) Soft White Sugar
30g Corn Oil
40g Cold Water
A little (for surface decoration) Dried Osmanthus

Millet Flour Chiffon Cake

1. All the ingredients are ready; each shelled egg weighs about 65 grams, and there is no sugar in the egg yolk. The white sugar can be fine sugar or soft white sugar, and 40 grams of cold water can be replaced with orange juice, milk and other liquids;

2. Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free egg beater;

3. Pour corn oil into the egg yolk, stir evenly with a manual whisk, then pour in cold water, and mix well;

4. Sift millet flour into the egg yolk liquid;

5. Stir evenly in an irregular direction, do not mix in circles, it will easily form tendons, and the finished cake will easily shrink after baking; lift the whisk, the egg yolk batter will flow down slowly and smoothly; set aside for later use;

6. Next, use an electric whisk to beat the egg whites at a medium speed, and put the sugar into the egg whites in 3 times, respectively, when the thick foam, the fine white foam, the fineness and the lines appear;

7. When the egg whites are delicate and shiny, and you feel some resistance, lift the whisk, and the egg whites will show small sharp corners or small corners, and the egg whites will be dispensed. At this time, you can preheat the oven to 160 degrees, and fire up and down;

8. Take 1/3 of the egg white paste into the egg yolk paste, use a manual whisk or spatula, and mix well;

9. Pour the mixed batter back into the meringue bowl, and stir evenly with a spatula to form a delicate cake batter;

10. Pour the cake batter into the 6-inch hollow cake mold in the school kitchen, and use ordinary round cake batter; hold it up and shake it a few times to make the surface flat, then lift it and drop it down and shake it a few times to shake out The big bubbles; sprinkle some dried osmanthus on the surface to increase the fragrance;

11. Put it into the middle layer of the preheated oven and heat up and down at 160 degrees for 50 minutes. If the color is too dark in the later stage, you can quickly open the oven door and cover with a piece of tin foil. Special reminder, be sure to cover the cake after baking. Don’t pull it off halfway. Even if the heat is released quickly, the cake will shrink. My cake was opened and capped when it was baked for 30 minutes, and the top near the outside was obviously collapsed. Down. Shake it a few times after it is out of the oven to generate excess heat, then buckle it upside down and let it cool off the mold.

12. Cut into pieces, good fragrant

Tips:
1. This formula is also suitable for 6-inch ordinary round molds. It is also possible to replace millet flour with the same amount of cake flour. Because the water absorption rate of flour is different, the amount of flour can be reserved about 10 grams, mainly depending on the state of the egg yolk batter , The scoop can fall down slowly and smoothly;
2. The baking time and temperature are adjusted according to your own oven. For more food, please pay attention to my public account: Meggy's gourmet kitchen.