Raisin Chiffon

Name: Raisin Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g egg; 85g Low-gluten flour; 40g milk; 50g raisin; 90g White sugar; 40g Corn oil; 1/8 tablespoon White vinegar; Some White rum

by Shangshizhiwen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There is a kind of cake in this world, which is the foundation of butter cake. It is Chiffon. For people like Dad, Mom, etc., they prefer chiffon without the heavy cream outside. Since I was a child, I like to eat cream cake, but when I grow up, I rarely eat cream except for my birthday. Many in the store are non-healthy, and homemade animal cream is easy to get fat.

Most importantly, the taste of Chiffon itself is good enough. The chiffon I made this time is also added with favorite raisins, which makes the taste richer.

A light, not greasy, moisturizing and refreshing chiffon. Raisins soaked in white rum have a unique aroma, soft and slightly elastic, and the wine is sweet. This kind of taste will definitely make you love chiffon more. "

Ingredients

250g Egg
85g Low-gluten Flour
40g Milk
50g Raisin
90g White Sugar
40g Corn Oil
1/8 tablespoon White Vinegar
Some White Rum

Raisin Chiffon

1. Rinse the raisins and soak them in white rum until soft.

2. Drain the wine and cut into small pieces.

3. Weigh the ingredients and seasonings.

4. Separate the white and yolk of the eggs and place them in two water- and oil-free basins.

5. Put the electric whisk into the egg white basin, add white vinegar, and add 20 grams of white sugar when the fisheye bubbles appear.

6. Stir it again until the bubbles become small and add 20 grams of sugar.

7. Beat again until lines appear on the surface and add 20 grams of sugar.

8. Whip until dry foaming (upright sharp corners appear on the surface when the whisk is lifted). Preheat the oven to 170 degrees Celsius.

9. Put 30 grams of sugar in the egg yolk bowl, and use a handle whisk to beat until the color becomes lighter.

10. Put the corn oil in several times, each time after mixing well.

11. Put the milk in several times and mix well each time before putting it.

12. Sift in the low-gluten flour, use a spatula to turn from the bottom up, cut and mix until evenly.

13. Scoop one-third of the egg white paste into it, use a spatula to cut from the bottom up, and mix well. Pour it back into the remaining egg white paste, still use a spatula to cut from the bottom up, mix until evenly, add the raisins.

14. Stir gently and mix evenly and pour into the mold.

15. Hold the mold with both hands and smash it three times, put it on the baking tray, put it into the lower layer of the preheated oven, bake for about 15 minutes, reduce to 160 degrees, and bake for about 45 minutes. Use a toothpick to pierce the cake into the cake. After pulling it out, it will be cooked without stickiness.

16. After the baked cake is taken out, it will be poured on the baking net immediately and let cool. Gently push the movable bottom at the bottom to take it out.

Tips:
1. When whisking the egg whites, first high speed, then medium speed, then high speed, after the dry foaming, turn to low speed and beat for 1 minute. The whole process should not be too long to avoid over-beating.

2. The temperature and time of the oven can be slightly adjusted according to the temper of the oven.

3. The quantity in the square can be made into an 8-inch round mold Chiffon.