Wheat Germ Chiffon
Overview
After changing the stove, I always want to practice with the most basic ones. Of course, the most basic and classic cake is the chiffon cake. A good chiffon cake has even bubbles inside, is not too sweet or bland, and is moist and melts in the mouth~ This recipe is more classic, as if it is engraved in the brain. At the same time, you can add a little thought, such as changing some basic raw materials, adding some finishing ingredients, and it will become a good taste. This time I added a little wheat germ, actually to increase some protein and nutrition. After all, I always eat cakes, and the energy-nutrition ratio is a bit weird. I have to say that the color of Changdi's stove is very even, especially in winter when you don't have to worry about excessive heat loss in the part near the glass door caused by low indoor temperatures, making the cake crooked and uneven in color
Tags
Ingredients
Steps
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Separate the egg yolks and egg whites of three eggs, add 18g sugar to the egg yolks, and beat with an electric egg beater
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Add 36g of salad oil in batches and continue to beat. When it reaches a thick consistency, add 36g of milk at once and beat evenly at low speed
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Add 60g low-gluten flour and about 5g wheat germ, mix evenly with a spatula
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Then start making egg whites. Put three egg whites into a water-free and oil-free basin, add 30g of sugar and beat until they are in the state of small peaks
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Put one-third of the egg white into the egg yolk batter and mix evenly with a spatula
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Then pour it back into the egg whites and mix thoroughly
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Pour it into a 6-inch mold from a high place (both chimney and round molds are good), and tap it slightly to release big bubbles
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Put it into the new Changdi CRWF42NE oven, adjust the hot air to bake, 165 degrees, 35 minutes. After baking, take it out and remember to invert it in time~
