Brown candy dry chiffon cake

Overview

Because this chiffon is added with rum and a lot of dried fruits and nuts, and all brown sugar is used, it has a rich, rich and moist taste. It is fragrant when baked. It is a very good chiffon. It can be used for breakfast and afternoon tea, or it is very good to bake one to give away. The taste will be better after cooling. The recipe comes from Mr. Nakajima’s chiffon cake (the material below is a 19cm hollow mold. I used half the amount. The 6-inch mold is a bit short. I feel that 6-inch can be made with 3/4 of the amount).

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• brown sugar
• cake flour
• corn oil
• dried fruits
• large egg
• rum
• walnut
• whole wheat flour
• water

Ingredients

Steps

1. 1 Reserve all raw materials. Mix the rum and water, crush the brown sugar or brown sugar if there are any lumps in advance, and sift it best. Egg yolk protein separation.

   

2. 2 Place the egg whites in the freezer until there is a thin layer of ice around the edges.

   

3. 3 Add 20 grams of brown sugar to the egg yolks and stir until dissolved. Add rum, water, and corn oil.

   

4. 4 Stir for about 5 minutes until emulsified. After emulsification, the cake will taste more moist. (Emulsification is not whipping, so don’t use too much force)

   

5. 5 Mix the low flour and whole wheat flour and sift, and pour the sifted bran into the egg yolk liquid. Mix well until there is no dry powder.

   

6. 6 Add 40 grams of brown sugar to the egg whites in three batches and beat until about 8 points. (When beating egg whites, you can preheat the oven to 200 degrees)

   

7. 7 Add 1/3 of the egg whites to the egg yolk batter and mix evenly.

   

8. 8 Pour in the remaining egg whites and mix evenly.

   

9. 9 Add dried fruits and nuts and mix well.

   

10. 10 Pour into the mold, flatten and shake a few times. Place in the preheated oven to 170 degrees and bake for 35 minutes. (Please adjust the specific temperature according to your own oven. For my two eggs, the upper heat was 160 degrees and the lower heat was 170 degrees for about 28 minutes.) After taking it out of the oven, drop it from a high place and immediately invert it until it is cool and demold.