Soft Banana Chiffon

Name: Soft Banana Chiffon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 3 pcs yolk; 3 pcs protein; 40g Salad oil; 70g milk; 20g Mashed banana; 3g Baking powder; A few drops Lemon juice; 20g for egg yolk, 50g for egg white Caster sugar

by Camphor wood

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Chiffon cakes are often used as the base of butter cakes. Every time we eat cakes, family members don’t like cream and love to eat this cake base. So since I started making cakes myself, Chiffon cakes are often eaten. I made a banana-flavored breakfast for my family in the past two days."

Ingredients

90g Low-gluten Flour
3 pcs Yolk
3 pcs Protein
40g Salad Oil
70g Milk
20g Mashed Banana
3g Baking Powder
A few drops Lemon Juice
20g for egg yolk, 50g for egg white Caster Sugar

Soft Banana Chiffon

1. The egg white basin needs to be clean, free of water and oil

2. Egg yolk and egg white separation

3. Beat the egg yolk with 20g sugar until it is slightly whitish, add 40g salad oil (colorless and tasteless) and 70g milk three times on the way.

4. Mix 3g of baking powder and 100g of low-gluten flour, sift into the egg yolk, mix well, add 20g of banana puree and mix well

5. The egg whites are frozen in the refrigerator until there is a thin layer of ice around them, and then add a few drops of lemon juice to beat them. This is the method I have seen in the book, which makes it easier to beat the egg whites. Add 50g of caster sugar in three times

6. Mix the egg whites with the roux three times

7. Pour into the mold, gently shake off the excess bubbles

8. 160 degrees, fire up and down. About 30 minutes or so, use chopsticks to poke it without adhesion, and let it cool down on the grilling net, then release the mold.