Mulberry Chiffon Cake
1.
Separate the egg whites and egg yolks and put them in two clean basins that are free of oil and water.
2.
The mulberries are soaked in salt water first, and then rinsed with clean water. Add a little pure water to the mulberries and mash them with a food processor.
3.
Add 60 grams of sugar to the egg whites, preferably in three additions, and beat with an electric whisk until small sharp hooks appear.
4.
Add the remaining sugar to the egg yolk and beat with an electric whisk until it turns white.
5.
Then add edible oil and mix until evenly, then pour mulberry puree and stir evenly.
6.
Finally, sift in the low-gluten flour, and mix it evenly.
7.
Then take 1/3 of the egg whites into the egg yolk paste, stir evenly, and then pour all back into the egg white paste, and mix it evenly with the same method of mixing. The mixed batter is even and fine without dry powder.
8.
Pour the mixed batter into the chimney mold and shake it lightly to produce large bubbles.
9.
Preheat the oven, fire up and down, middle layer, 175 grams, bake for 35 minutes, shake the oven a few times and then immediately put it down and let it cool until it is completely cool, and then demould.
Tips:
1. The mulberry must be cleaned and cleaned, and a little water can be added when it is muddy, otherwise it will be too dry.
2. It is best to add sugar in three times when the egg whites are beaten, so that the beaten egg whites are more delicate.
3. When mixing the batter, you can't draw a circle, you should use the method of turning or cutting to mix. For details, you can watch the video to learn.
4. Everyone's oven is different, so the temperature and time should be adjusted according to your own situation.
