Rose Chiffon Cake
1.
5 eggs in shell 298 g low-gluten flour 93 g barley green juice powder 8 g caster sugar 70 g milk 70 g salad oil 56 g
2.
First, the eggs must be fresh. Separate the egg whites and egg yolks. The egg whites must be water-free and oil-free.
3.
Second, add salad oil and 20 grams of fine sugar to the milk to be emulsified, and there is no oil-water separation after standing.
4.
Third, the egg yolk in the oil milk liquid needs to be added one by one
5.
You have to beat until the color becomes lighter and the sugar is completely melted.
6.
Put green barley juice in low-gluten flour and stir with a small spoon
7.
Fourth, the flour must be sieved, and the batter should not be stirred in a circular motion. It is best to move it up and down
8.
The stirred batter is in that state as long as it sits.
9.
Fifth, add a few drops of lemon juice or white vinegar to the egg whites
10.
Add sugar to the protein powder three times. It is not possible to pour it all at once. Adding sugar too early will inhibit the foaming of the protein. The egg whites are first stirred in a clockwise direction with a whisk, until thick foam, add 20g sugar,
11.
Until fine foam, add 20g sugar
12.
Just when the lines appear, add the last 10g of sugar.
13.
Stir the egg white until it is dry and foamy. As shown in the figure, a sharp corner will appear when the egg white is pulled up.
14.
Sixth, the egg white is mixed with the egg yolk paste. Do not draw a circle or it will defoam. Mix 1/3 of the whipped egg whites with the egg yolk paste and mix well
15.
Use the method of turning and halving to mix evenly
16.
Pour it back into the remaining egg whites and mix well
17.
The batter at this time is very uniform and smooth dripping
18.
Seventh, pour the stirred batter into the mold. Don't pour the batter into the mold all at once, otherwise air will be drawn into it. Pour down at a certain height, about 20cm away from the mold. Eighth, after the batter is put into the mold, lift both sides of the mold with both hands, and shake it on the table from a height of 10cm from the table top. The silicone mold is relatively soft. It is recommended to put it in the baking tray and lift the plate to shake.
19.
Ninth. After that, put it into the preheated oven and bake, and the middle and lower layers will be heated at 150 degrees for 55 minutes.
20.
Tenth, take it out quickly when time is up
21.
Out of the oven, tap the bottom of the mold with your fingers
22.
It can be demoulded after cooling slightly
23.
The finished skin is thin and elastic
Tips:
Xiaoyingzi's words:
1. Do not open the oven during the baking process to avoid the temperature in the oven from rising and falling.
2. If the temperature of your oven is not accurate, you still have to choose the time and temperature according to the temper of your oven. Generally, the more eggs, the longer the time.
3. The silicone mold is relatively large, and the amount of the 8-inch round mold is still less. It is recommended to use 6 eggs, which will make it more plump.
