Red Plum Primula Chiffon Cake

Name: Red Plum Primula Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Arowana low-gluten wheat flour; 50g Corn oil; 80g White sugar; 10g Lemon juice; 5 egg; 75g Pure milk; 2g salt; 60g cranberry

by Sunny 99

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Chiffon cakes are humid, soft and delicate, and are loved by everyone. It is a cake that you will never tire of. If you want to make a perfect chiffon cake, besides the recipe is very important, the flour is also very important. Arowana low-gluten wheat flour is made of 100% imported wheat, which is super-fine in quality and moderate in water absorption. It can be easily stirred in a few clicks. The custard is very silky and has no small particles. Sometimes when the flour is improperly selected, there will be a lot of small particles that don’t seem to be silky enough and will keep stirring, and finally there will be a chiffon of over-mixing and failure, so the details determine success or failure. Arowana wheat flour does not need to worry about excessive mixing. No need to add starch or baking powder, the finished product is just as delicious! Take a bite that is soft like a cloud, and add dried fruit according to personal preference to make the taste richer. I prefer sweet and sour cranberries. Cut into a piece, the soft tissue sandwiches the red flesh. It is really delicious and beautiful. I can't help but eat half of it. It coincides with the approaching of the Spring Festival, and the cake is decorated with a little more festive atmosphere. Sprinkle a thin layer of coconut paste to make white snow, melted chocolate to make branches, cranberry to make plum blossoms, and red plum and primula appear in front of you. Isn't it simple? Come and try! "

Ingredients

Red Plum Primula Chiffon Cake

1. Weigh the ingredients and set aside.

2. Chop cranberries and add about 5 g of Arowana low-gluten wheat flour (within the amount).

3. Stir a few times to make the surface evenly covered with flour and set aside.

4. The basin should be clean and free of water and oil. Be careful to separate the egg whites and egg yolks.

5. Separate 80 grams of white sugar into 10 grams of egg yolks and add salt.

6. Stir well and pour in corn oil.

7. Pour in pure milk.

8. Continue to stir evenly and sift into the flour.

9. Stir in a "Z" shape until there are no particles.

10. Squeeze the lemon juice into the egg whites.

11. Whisk the egg whites at high speed with an electric whisk, and add a small amount of white sugar to the fish bubble shape (add the white sugar in three times)

12. After a few laps, add again, add the remaining white sugar for the last time, and continue to whisk at high speed. Lift up the whisk to observe the state of the egg whites: the sharp corners that are completely upright are just fine. (Dry foaming)

13. Pour half of the beaten egg whites into the egg yolk batter. Stir it in a "J" shape, do not draw a circle to avoid defoaming.

14. Stir well and pour into the remaining egg whites. The custard is very silky.

15. Stir a few times and sprinkle in the cranberry crumbles.

16. Continue to stir evenly.

17. Pour the mixed batter into the mold, press a few times on the countertop to remove large bubbles, and use a bamboo stick to mark out the small bubbles in a "Z" shape.

18. Preheat the oven in advance: put it in the middle and lower level, up 130 degrees, down 120 degrees, and bake for 60 minutes.

19. Time is up, the fragrant cake is out, the surface is very smooth.

20. After being out of the oven, the heat will be blown out, and the mold can be demolded after it is allowed to cool.

21. Sprinkle the coconut paste with a small sieve, put the dark chocolate into the piping bag, melt it in water, cut a small opening to squeeze out the shape of the branches, and place cranberry particles at will to make flowers.

22. The tissue is soft and delicate.

23. The sweet and sour cranberry tastes richer.

24. Finished picture. Red Plum Spring, Happy New Year!

Tips:
Flour: Arowana low-gluten wheat flour. Mould: 8-inch anode movable bottom chiffon mould. Please adjust the temperature of different ovens. Due to the freshness of the eggs, the amount of egg white batter will be slightly different. Pour the mixed egg batter into the mold 8 minutes full. If there is any remaining, you can pour it into a paper cup and bake it together.