#trust之美# Corn Flour Multigrain Cake

Name: #trust之美# Corn Flour Multigrain Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 55g granulated sugar; 60g milk; 15g Corn flour; 40g Sunflower seed oil; 70g Low-gluten flour; 1 pinch salt; 4~5 drops Lemon juice

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Nowadays, people pay attention to eating more whole grains to improve the flavor and increase nutrition, and we are used to eating the delicate chiffon cake made of low-gluten flour, which is no longer felt; today I want to change the taste to see if You can add some whole grains to the cake. Haha: Experiments have proved that it is completely possible to replace the appropriate low-gluten flour with the same amount of corn flour, and the taste of the cake is more pure and thick than pure low-gluten flour, with a touch of light The smell of corn is really good~~~"

Ingredients

#trust之美# Corn Flour Multigrain Cake

1. Prepare all materials

2. Put the egg yolk + 16 grams of sugar in the basin and mix until the sugar melts

3. Pour the milk and mix well

4. Pour in sunflower oil and mix well

5. Finally, sift in corn flour and low-gluten flour

6. Stir with egg custard until it becomes a smooth and thick cake batter

7. Add a little salt and lemon juice to the egg whites

8. Beat until the big fish is soaked and add 40 grams of sugar in three times

9. Beat the egg whites until stiff foaming

10. Take 1/3 of the egg whites into the egg yolk paste

11. Stir evenly and then pour it back into the egg white bowl

12. Mix well in the same way as tossing or cutting

13. Pour into the mold, shake a few times to shake out extra large bubbles

14. Put it into the middle and lower layer of the preheated oven: 140 degrees upper and lower fire

15. Bake for about 40-50 minutes, then turn to 160 degrees to bake for color

16. Out of the oven

17. Let it cool down and release it from the mold

Tips:
1. Separate the eggs thoroughly. The container for egg whites must be free of water, oil, and yolk.
2. The egg has a size, and the amount of liquid can be appropriately increased or decreased according to the thinness of the egg yolk paste, but not excessive
3. When adding low-gluten flour, you need to use the method of turning or cutting. Remember: do not stir the batter, otherwise it will cause the batter to become gluten and easy to defoam, which will not only affect the appearance of the cake but also affect the taste
4. Baking time and temperature can be determined according to your own oven and favorite color