Subvert The Baking Myth without Oil and Reduce Sugar Chiffon

Name: Subvert The Baking Myth without Oil and Reduce Sugar Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 100g Low powder; 120g Unsweetened yogurt; 58g White sugar

by Demon~🍒

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

It is said that reducing oil and sugar can not make a chiffon. In fact, it is not. If you master some small details, you can not only make a chiffon, but also make a good one. The tissue is bulky, the taste is light and not greasy, the elasticity is not bad enough, the taste is moist and tender

If you have any questions in the process, you can add me to WeChat yaoge2244 for consultation. I will answer them one by one, but the premise is that please read the step diagram carefully. Many friends have consulted before, and you have repeatedly ensured that you have read the recipe and have not changed the formula. In fact, after careful questioning, I did not increase or decrease the amount of sugar, oil, and flour privately, or just arbitrarily beat the egg whites, change the milk, do not shake the air, all kinds of problems, here again, I remind you that novices must strictly follow the formula and be precise To the grams, don’t change the recipe at will. If you don’t change it, this recipe can be 100% successful, 8 inches.”

Ingredients

Subvert The Baking Myth without Oil and Reduce Sugar Chiffon

1. Eggs, egg white and egg yolk should be separated. There should be no trace of egg yolk in the egg white. Some recipes say how long the egg must be refrigerated in advance. Actually, there is a small trick to solve it. The eggs that have just been bought can be used immediately. Put it in the freezer and freeze for a few minutes. The containers for egg whites and egg yolks are required to be dry and dry without water or oil.

Subvert The Baking Myth without Oil and Reduce Sugar Chiffon recipe

2. Add yogurt to the egg yolk. I haven’t tried other yogurt dosages yet. This is a sugar-free yogurt made by myself.

3. Stir evenly with a manual whisk.

4. Sift the low-gluten flour into the egg yolk paste

5. Stir it into a smooth, thick, particle-free egg yolk paste. Many recipes say that you need to use a spatula to mix this step. After trying it, you will find that the spatula will not be fine, and the lumps and lumps will be over-mixed. Use manual egg beat It can be very smooth with a few gentle stirring. Just beat it a few times, don’t beat it too much, just set it aside, at this time, preheat the oven to 170 degrees

6. Take the egg whites out of the freezer

7. Stir at high speed until the fisheyes are big, add 18 grams of sugar in

8. When whipped to fine and dense bubbles, add 18 grams of sugar.

9. Whip to a slightly grainy state, and then add 18 grams of sugar in. This amount of sugar is already very small. If there is no glycoprotein, it will not be good, and the cake will not be colored.

10. Low speed, beat until hard foaming, lift up the whisk to have an upright corner, the egg beater will not flow out of the inverted meringue.

11. First take half of the meringue into the egg yolk batter, and mix the meringue and the egg yolk batter by turning up and down. Don't stir it like the dough.

12. , Pour the mixed egg yolk paste into the remaining half of the meringue, and stir evenly in the same way.

13. Pour the mixed egg batter into a clean, water-free and oil-free mold, shake it gently twice to produce large bubbles, it does not matter if the surface is uneven, it will become smooth during the baking process

14. At this point, the oven has just been preheated, and we have already started to preheat the oven when the egg yolk batter was whipped up just now. Put the cake batter of 13 into the middle and lower layer of the oven, heat up and down at 160 degrees, 45 minutes, do not open the oven halfway, do not need to cover the tin foil, take it out immediately after baking, shake from a height of 20 to 30 cm, shake out the moisture, immediately Let it cool down, let it cool before demoulding, otherwise all previous efforts will be lost