Soy Milk Chiffon

Name: Soy Milk Chiffon
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 5 egg; 50g granulated sugar; 60ml Soy milk; 50ml Canola oil; 5 drops Lemon juice

by Scorpion in Autumn (from Tencent.)

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The original chiffon cakes often use milk, yogurt or water to make the egg yolk paste. Today I use soy milk instead. The adjusted cake batter still smells of soy milk vaguely, and the baked cake only has the aroma of eggs. The chiffon cake made is still very light and soft.

Ingredients

Soy Milk Chiffon

1. The ingredients are ready.

2. Separate the egg white and egg yolk, put 10 grams of sugar in the egg yolk, and mix well.

3. Pour soy milk and stir well.

4. Pour in canola oil and mix well.

5. Sift in low-gluten flour.

6. Stir to a smooth state without dry powder and particles.

7. Add 5 drops of lemon juice to the egg white. When it is fish-eye-like with an electric whisk, add 20 grams of sugar and continue to beat. When the egg whites are fine, add 10 grams of sugar and beat.

8. When the egg whites have lines and do not disappear easily, add the last 10 grams of sugar.

9. Turn the whisk to a medium speed and continue to beat the egg white to semi-rigid foam. Semi-rigid foaming is to lift the egg beater, and the egg white presents a small hook.

10. Put one third of the meringue into the egg yolk paste. Stir evenly.

11. Add half of the remaining batter and mix well.

12. Finally, pour the egg yolk paste into the remaining meringue and stir evenly.

13. The batter is delicate and smooth.

14. At this time the oven begins to preheat, 140 degrees. Pour the cake batter into the angel cake live bottom mold, shake it lightly to produce large bubbles.

15. Put the mold in the oven and heat up and down at 140 degrees for 30 minutes, then turn to 160 degrees for 20 minutes. If the surface is too dark, you can cover it with tin foil halfway.

16. Come out of the oven, shake it twice, and shake out the excess heat. Buckle it upside down on a bottle, let it cool down and release it from the mold.

Tips:
1. Please adjust the temperature and time according to your own oven.
2. I use canola oil. Canola oil has the lowest fat content in cooking oil. It does not contain trans fat and cholesterol. A daily intake of 20 grams of canola oil can help us stay away from heart disease.