Multigrain Chiffon Cake

Name: Multigrain Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 60g Multigrain flour; 30g Low-gluten flour; 30g olive oil; 56g milk; 50g Caster sugar; A few drops Lemon juice

by Moon Swallow

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Miscellaneous grains usually refer to grain and soybean crops other than the five major crops of rice, wheat, corn, soybeans and potatoes. Mainly include: sorghum, millet, buckwheat, oats, barley, coix seed, and kidney beans (kidney beans), mung beans, red beans, broad beans, peas, cowpeas, black beans and so on. The content of iron, magnesium, zinc, and selenium in miscellaneous grains is more than that of fine grains, and the content of potassium, calcium, vitamin e, folic acid, and bioflavonoids is also richer than that of fine grains. Eating whole grains can prevent and treat cardiovascular and cerebrovascular diseases, prevent diabetes, treat constipation and prevent febrile diseases.
My family always keeps miscellaneous grains, and we often mix all kinds of miscellaneous grains together and fry them and prepare them with a wall-breaking machine. When you need it, you can take some grains powder and rinse it with hot water, which is simple and convenient. I made this miscellaneous grain chiffon on a temporary basis, and deliberately reduced the amount of sugar. The roasted multi-grain chiffon is lightly sweet, and more is the aroma of the multi-grain, which is especially delicious. "

Ingredients

Multigrain Chiffon Cake

1. Prepare all materials.

2. Clean the used molds and wipe off the water for later use.

3. Separate the egg whites and yolks.

4. Add some fine sugar to the egg whites and mix well.

5. Add olive oil and beat until fully emulsified.

6. Add milk and stir well.

7. Sift in multi-grain flour and low-gluten flour.

8. Use a manual whisk to stir evenly in a z-shape.

9. Add a few drops of lemon juice and fine sugar to the egg whites, and beat them with an electric whisk until they are wet and dry.

10. Take one-third of the beaten egg white into the egg yolk paste, cut and mix evenly.

11. Pour in the remaining egg whites, chop and mix evenly to form a smooth and delicate batter.

12. Pour into the prepared mold.

13. Put it into the preheated oven, 170 degrees for 40 minutes.

14. After being out of the oven, buckle it upside down on the narrow-necked bottle, let it cool down and release it from the mold.

15. Cut into pieces and drizzle with yogurt and sprinkle with cranberries.

16. Good-looking and delicious

17. Appreciation of finished products

18. Appreciation of finished products

Tips:
1. The eggs used are large, each weighing more than 60 grams.
2. What I use is fried barley, black rice, brown rice, black beans, millet, sorghum, etc. 10 kinds of grains which are beaten together with a wall-breaking machine. If you don’t have the conditions to make your own noodles, you can also use the five-grain noodles sold in the supermarket.
3. Sift the whole grain powder and the low flour together to prevent the coarse grain powder.
4. I don't like foods that are too sweet and greasy, so the amount of sugar in the formula is not high. If you like desserts, you can increase the amount of sugar by 10 grams.
5. Since the grains used are different, the water absorption will not be the same. Therefore, the amount of milk in the formula should be adjusted according to the water absorption of the powder you use.
6. Those who don't like olive oil can be replaced with other vegetable oils.
7. Please adjust the time and temperature of the oven according to the situation of your own oven.
8. The mold used in this formula is a Hollow (un16005) 18CM hollow chiffon cake mold.