Summer Soy Milk Chiffon
1.
Prepare the ingredients
2.
Soy milk mixed with vegetable oil
3.
Beat with a manual whisk until it is completely integrated and no oil spots are visible, and there is a slight heavy feeling
4.
Add the egg yolk and stir to make a thin paste
5.
Sift in low powder and mix well
6.
Turn the electric egg beater to the maximum gear, and whip the egg whites clockwise to make fish net-like foam, and pour 1/3 of the fine sugar for the first time (preheat the oven at this time)
7.
Continue to whisk clockwise at a constant speed. When the egg beater is lifted, the egg whites will bend into a big hook and will not drip, pour in the second 1/3 of the fine sugar
8.
Continue to whip clockwise at a constant speed. When a small hook appears, it is a wet foam. Add 1/3 fine sugar for the third time.
9.
Continue to whip clockwise at a constant speed until the meringue has short triangles and can be stopped.
10.
Stir one-third of the meringue into the cake batter, use a manual whisk to stir from bottom to top, you can turn the pot while mixing, the action must be light and fast
11.
Finally, pour the remaining meringue into the mixed cake batter and continue to mix, the final state is still smooth and thick
12.
Pour into the cake mold, smooth the surface with a rubber knife, shake it a few times, and shake out bubbles
13.
Put it in the oven and heat up to 120 degrees, lower the heat to 100 degrees, the penultimate level, 60 minutes
14.
After being out of the oven, you have to beat it a few times, and immediately let it cool down.
Tips:
1. Using soy milk instead of the same amount of milk, the comparison changes are as follows:
1. The rising speed is faster, and the mold will be full in 15 minutes, as shown in the last step diagram
2. At the same temperature, it can be baked in 60 minutes (the original is 70 minutes), and the color is faster and darker, you have to try a lower temperature next time
3. The internal water content is less, but it is more flexible and taste better
4. There is a slight waist shrinkage, which is estimated to be related to the temperature. 2. The effect of mixing meringue and egg yolk paste with a manual whisk is better than using a spatula. 3. Soy milk should not be too thick. 70g red beans + 1200ml water. The soy milk that comes out is almost the same
