Mint Chiffon Cake

Name: Mint Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g warm water; 20g Corn oil; 5g milk powder; 3 pcs egg; 40g Caster sugar; 50g Low-gluten flour; Some Mint leaf; A few drops Lemon juice

by s sister_xu

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Lemon mint, also called citrus mint, has a clear lemon scent, and has a certain medicinal value, and it is very easy to feed. There was only one small pot at home, but now it has been transplanted into three pots. In summer, I often use it to make lemon-flavored drinks. Because I like its fragrance, I have always wanted to use it to make a mint-flavored chiffon cake. Today I got what I wanted and I like it very much. taste.
Chiffon recipes are very important, and the baking process is also very important. This time I tried to bake it at a low temperature and over time. The color of the finished cake is very soft, which is very suitable for quietly enjoying in the winter sun. "

Ingredients

Mint Chiffon Cake

1. Pick a few lemon mint, wash and dry, and take the young leaves. (Mint is a very good plant to feed. The aroma of lemon mint is very attractive, and it is often used when cooking.)

2. Separate the egg whites and egg yolks. Pay attention to the egg white bowls to be oil-free and water-free. (The egg size is between 60-65 grams, too large or too small will affect the quality of the whole cake, so please adjust according to the actual situation)

3. Take a basin, mix warm water (about 55 degrees), corn oil, milk powder, and 10 grams of fine sugar with egg whips.

4. Sift in low powder. Cut and mix until there are no particles.

5. Add the egg yolk in three portions.

6. Mix well each time before adding the next one.

7. Add chopped lemon mint.

8. well mixed.

9. Add 3 drops of concentrated lemon juice to the egg whites and add 30 grams of caster sugar in three times, and beat until it is close to dryness.

10. First take one third of the meringue into the egg yolk paste. Mix evenly by cutting and mixing from top to bottom.

11. Pour the mixed egg yolk paste back into the egg white basin. Continue to stir and mix well.

12. Pour into the mold and shake it 3 times.

13. Put it in the Dongling baking cube oven, the upper tube is 115 degrees and the lower tube is 120 degrees, and bake for 50 minutes.

14. Immediately buckle after being out of the oven and shaking the mold.

15. Demould after cooling.

Tips:
1. The quantity of this cube is the quantity of two 4-inch heightened modulus.
2. I put about 3 grams of mint leaves. The fragrance of mint in the finished product is not particularly obvious. You can increase the amount to feel better.