Ultra-low Sugar and No Smell Honey Chiffon
1.
Separate egg whites and egg yolks. The egg white basin must be free of water and oil, and there should be no egg yolk falling into the egg white during separation.
2.
Whip the egg whites until big bubbles are like fish eyes, add 5g white sugar and 2.5ml white vinegar. Keep going.
3.
Whip the egg whites until the volume swells, and add 5g of white sugar. Keep going.
4.
Whip the egg whites until fine air bubbles appear, and add the final 5g of white sugar. Keep going.
5.
There are almost no bubbles in the egg whites, and the whole is fine and smooth, that is, dry foaming. Set aside.
6.
The electric oven is heated to 150 degrees and lowered to 165 degrees, preheating for 10 minutes.
7.
Add 20g of honey to the egg yolks and beat them with a whisk.
8.
Add 20g of water and 20g of vegetable oil, mix well with a whisk, and fully emulsify.
9.
Sift in 33g of low-gluten flour and mix well like a stir-fry. Do not use a whisk to stir, only manually, draw a cross, stirring will cause tendons and eliminate protein foam.
10.
Take half of the whipped egg whites and add them to the mixed egg yolks, like a stir-fry, stir evenly from the bottom.
11.
Stir the well-mixed mixture into the remaining whipped egg whites and stir evenly.
12.
Stir the even mixture into a six-inch movable bottom mold. Give it a light shake to crack the big bubbles.
13.
Put it into the electric oven. Heat 150 degrees, lower heat 165 degrees, add a fan, 40 minutes. After baking, it is out of the oven. From a height of 30 cm away from the table, it is dropped twice, and then it is buckled until it is cooled and demoulded. You can eat it.
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