【Maple Sugar Chiffon】
Overview
This recipe can just use up such a large bottle of maple syrup, otherwise we have to wait until it expires and spoils before using it up. The chiffon with maple syrup has a faint caramel flavor. After using a knife to remove the cake that could not be seen directly, we simply removed it by hand this time
Tags
Ingredients
Steps
-
Separate the egg yolk and protein into a clean container without water or oil. Add milk and salad oil to the egg yolk and mix well
-
Add maple syrup and mix well
-
Sift the flour twice and pour into the egg yolks, and stir evenly until completely mixed without any particles
-
The batter is very thick, set aside
-
Add the egg whites to the cream of tartar and use an electric mixer to beat at high speed until coarse foam. Add 1/3 of the fine sugar. Continue to beat until the foam is fine. Add 1/3 of the fine sugar. Beat until it starts to become fine and white and a little texture appears. Then add the last 1/3 of the fine sugar. Beat until wet. Lift the egg beater to form curved sharp corners
-
Add the egg whites to the cream of tartar and use an electric mixer to beat at high speed until coarse foam. Add 1/3 of the fine sugar. Continue beating to fine foam, then add 1/3 of the fine sugar. Beat until it starts to become fine and white and a little texture appears. Add the last 1/3 of the fine sugar. Beat until wet. Lift the egg beater and a curved peak will appear. Then turn to low speed and beat until the egg beater is lifted and a short and upright tip will appear, which means it has reached dry peaks. OK
-
Pour the mixed batter back into the container with egg white batter, cut and mix evenly using the same technique
-
The evenly mixed cake batter will be fine and shiny, thick and stable, without too many bubbles. Be sure to mix the two batters thoroughly
-
Turn the mold to pour the cake batter, use a spatula to smooth it evenly, shake it twice to remove air bubbles
-
Preheat the oven to 160 degrees for 45-50 minutes
