Vanilla Cucumber Chiffon Cake

Vanilla Cucumber Chiffon Cake

1. Weigh the ingredients and set aside. (Corn oil and pure milk can be poured together).

2. Cut the cucumber into small pellets and moisten it with kitchen paper.

3. Stir in a little dry flour (within the portion) so that the surface is evenly covered with flour and set aside.

4. The basin should be clean and free of water and oil. Be careful to separate the egg whites and egg yolks.

5. Separate 80 grams of white sugar into 10 grams of egg yolks and add salt.

6. Stir well and pour in corn oil and pure milk.

7. Continue to stir evenly and sift into the flour.

8. Stir in a "Z" shape until there are no particles.

9. Pour the egg whites with Vanilla Vinegar.

10. Whisk the egg whites at high speed with an electric whisk, and add a small amount of white sugar to the fish bubble shape (add the white sugar in three times)

11. After a few laps, add again, add the remaining white sugar for the last time, and continue to whisk at high speed. Lift up the whisk to observe the state of the egg whites: the sharp corners that are completely upright are just fine. (Dry foaming)

12. Pour half of the beaten egg whites into the egg yolk batter. Stir it in a "J" shape, do not draw a circle to avoid defoaming.

13. After stirring evenly, pour into the remaining egg whites, sprinkle in the cucumber cubes, and continue to mix evenly.

14. Pour the mixed batter into the mold, press a few times on the countertop to remove large bubbles, and use a bamboo stick to mark out the small bubbles in a "Z" shape.

15. Preheat the oven in advance: put it in the middle and lower level, up 130 degrees, down 120 degrees, and bake for 60 minutes.

16. After being out of the oven, the heat will be blown out, and the mold can be demolded after it is allowed to cool.

17. Finished picture.

18. Delicate and soft.

19. The taste is richer!

Tips:

Mould: 8-inch anode movable bottom chiffon mould. Please adjust the temperature of different ovens. Due to the freshness of the eggs, the amount of egg white batter will be slightly different. Pour the mixed egg batter into the mold 8 minutes full. If there is any remaining, you can pour it into a paper cup and bake it together.