Young--mulberry Chiffon Cake

Name: Young--mulberry Chiffon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 85g Egg white; 46g yolk; 46g Sugar a; 18g Caster sugar b; 48g milk; 38g oil; 20g Mulberry; Some Corn flour

by Food Research Institute

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The youth, the spring of life, the king of life, the splendor of life. Because of youth, we breathe hard, and because of youth, we have to live more energy! May is the most productive month for mulberries. Mulberries can break down fat, lower blood lipids, and prevent hardening of blood vessels. Mulberries contain a lot of water. The fusion of mulberry and cake is even more delicious. Today, I will let you know what is the best mulberry chiffon cake!

Ingredients

80g Low-gluten Flour
85g Egg White
46g Yolk
46g Sugar A
18g Caster Sugar B
48g Milk
38g Oil
20g Mulberry
Some Corn Flour

Young--mulberry Chiffon Cake

1. Prepare ingredients:
Main ingredients: 80 grams of low-gluten flour, 85 grams of egg white, 46 grams of egg yolk, 46 grams of sugar A, 18 grams of fine sugar B, 48 grams of milk, 38 grams of oil.

2. The first step: Separate the egg yolk and egg white, add white sugar B to the egg yolk and stir evenly, add oil and stir evenly, pour in the milk and stir, sieve in the low-gluten flour, use a spatula to mix up and down until no particles

3. The second step:
Beat the egg whites with a whisk until fish-eye bubbles are formed, add some fine sugar, and then continue to beat until fine foam. Add white sugar a second time, and then continue to beat until the egg beater is lifted and the meringue is hook-shaped. Add the rest for the third time The white granulated sugar, continue to beat until hard foaming state.

4. third step:
Pour the meringue into the egg yolk batter three times and stir up and down evenly. For the third time, pour the mixed cake batter into the remaining meringue and stir evenly

5. the fourth step:
Add a little cornstarch to the mulberry, put it in the cake batter, mix well, pour it into the mold, let the mold fall freely at a height of 20 cm from the table top, and vigorously shake out bubbles

6. the fifth step:
Put it in the preheated oven. Count the second floor from top to bottom, fire up and down, 140 degrees. One hour in time.

7. The sixth step:
When the time is up, quickly take out the cake upside down and let it cool, then release the cake after cooling

8. Step 7: Perfect presentation

Tips:
1. The mold used in the recipe is an 8-inch hollow mold, and the cake recipe uses an 8-inch cube dosage*0.77, which is a 7-inch amount.
2. When mixing the egg white and egg yolk paste, be sure to stir it like a stir-fry, don't stir in a circle to avoid gluten.
3. The temperature of each oven is different, so please adjust according to the actual temperature of your own oven.
4. Mix the mulberries with cornstarch to prevent the mulberries from sinking to the bottom.