Original Low-sugar Chiffon (18 Cm Hollow)

Original Low-sugar Chiffon (18 Cm Hollow)

by Ah 511

4.8 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Chiffon cake that you can tear and eat"

Ingredients

Original Low-sugar Chiffon (18 Cm Hollow)

1. Preheat the egg yolk in the oven at 160 degrees and add 10 grams of fine sugar

Original Low-sugar Chiffon (18 Cm Hollow) recipe

2. Beat until the sugar melts

Original Low-sugar Chiffon (18 Cm Hollow) recipe

3. Add corn oil

Original Low-sugar Chiffon (18 Cm Hollow) recipe

4. Add the original soy milk and beat evenly

Original Low-sugar Chiffon (18 Cm Hollow) recipe

5. Sift in low-gluten flour,

Original Low-sugar Chiffon (18 Cm Hollow) recipe

6. Stir well

Original Low-sugar Chiffon (18 Cm Hollow) recipe

7. Add the egg whites with lemon juice in three times and add the fine sugar to beat until the hook of the whisk is drooping.

Original Low-sugar Chiffon (18 Cm Hollow) recipe

8. Take one-third of the meringue and egg yolk paste and mix well

Original Low-sugar Chiffon (18 Cm Hollow) recipe

9. Pour in the remaining meringue,

Original Low-sugar Chiffon (18 Cm Hollow) recipe

10. Use a spatula to stir evenly from the bottom of the basin

Original Low-sugar Chiffon (18 Cm Hollow) recipe

11. Pour the cake batter into the hollow mold,

Original Low-sugar Chiffon (18 Cm Hollow) recipe

12. Shocked twice.

Original Low-sugar Chiffon (18 Cm Hollow) recipe

13. Put it in the preheated oven, and bake the upper and lower tubes at 160 degrees for 35-40 minutes

Original Low-sugar Chiffon (18 Cm Hollow) recipe

14. Immediately after being out of the oven, buckle on the narrow-necked bottle until it is cooled and demolded

Original Low-sugar Chiffon (18 Cm Hollow) recipe

Tips:

Separate the white and egg yolk cleanly, and don’t break the egg yolk.

Comments

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