【pineapple Chiffon】

Name: 【pineapple Chiffon】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 3 (single gross weight about 55g) egg; 30g Odorless liquid oil; 70g Concentrated pineapple juice; 40g Caster sugar

by Warm blue 0429

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

(The amount is for reference only, look at Tips before making, the following amount is suitable for a hollow mold with a diameter of 15cm)
"You are my little pineapple, I don’t want to love you too much~~" Ha, the copycat version of "Little Apple"~

"Pineapple Season" is here!

I made "pineapple cakes" and "pineapple flower cakes" before, and they are very popular with my family.

But in fact, my favorite is the chiffon cake, so let’s make "pineapple chiffon" today!

For this cake, I used concentrated pineapple juice instead of water. It really doesn't waste every bit!

During the whole baking process, the aroma of egg and pineapple was very strong. I was greedy and kept squatting in front of the oven, haha~

The recipe is self-made, and I feel there is room for improvement! "

Ingredients

60g Low-gluten Flour
3 (single gross weight about 55g) Egg
30g Odorless Liquid Oil
70g Concentrated Pineapple Juice
40g Caster Sugar

【pineapple Chiffon】

1. Prepare all kinds of ingredients, and sieve the low-gluten flour 2 to 3 times in advance. Squeeze 120g of pineapple juice, heat it to a boil and continue to simmer until thick, about 70g is left at the end;

2. Knock the egg white and egg yolk into two containers separately. Note that the egg white basin must be clean, oil-free and water-free. At the same time, the egg yolk must not be mixed in the egg white;

3. After the egg yolks are broken up, add odorless liquid oil;

4. After stirring evenly, add concentrated pineapple juice;

5. Continue to stir until the egg yolk becomes thick, lift the spatula, and scratch it with your fingers, the traces will not disappear;

6. Sift in low-gluten flour and mix well with irregular methods until there is no dry powder;

7. The finished egg yolk paste should be shiny and delicate. Lift the whisk, and the egg liquid on the beater head can flow down smoothly;

8. Beat the egg whites until fish-eye bubbles, then add fine sugar in 3 times, and beat them to a stiff foaming state, that is, lift the whisk, and a short, upright triangle appears on the beater head;

9. Preheat the oven to 185 degrees. Take 1/3 of the beaten egg white and add it to the egg yolk paste;

10. Cut or mix the two evenly, being careful not to stir in circles;

11. Pour the mixed cake batter back into the egg white basin;

12. Use a spatula to stir or cut and mix evenly, the cake batter is ready;

13. Pour the cake batter into the mold from a high place, then knock the mold on the chopping board a few times;

14. After the preheating is over, put the mold into the oven, the lower layer, the upper and lower fire, 175~180 degrees, bake for about 30 minutes. After the baking is over, immediately take it out of the oven and buckle until it is completely cool, then demould and cut into pieces for consumption.

Tips:
1. The egg white container must be clean, oil-free and water-free. When separating eggs, be sure not to mix the egg yolk into the egg white, otherwise it will not be able to be sent to a dry foaming state;

2. In the process of whisking the egg whites, add small amounts of fine sugar several times. For students in need, please refer to my previous recipes and have a detailed step-by-step diagram of egg whites;

3. When mixing the egg white and egg yolk paste, pay attention to mixing evenly by cutting or turning, and do not stir in a circle;

4. Pour the cake batter from a high place into the mold, and shake the mold before baking, all in order to knock out the big bubbles in the cake batter;

5. The specific baking time should be adjusted according to the actual situation of each oven. The cake must be baked in place, otherwise it will shrink or even collapse after being out of the oven;

6. After the baking is finished, it should be out of the oven immediately, and then demoulded after it is completely cooled. If you are not in a hurry, you can keep refrigerated overnight before eating.