Brandy test----paper cup chiffon cake
Overview
Today I did an experiment with this small cake. I used brandy instead of rum. The raw material of rum is sugar cane. Its fermentation process is similar to that of brandy made from grape fermentation. Therefore, using brandy to remove the eggy smell and change the flavor of the cake should be similar. At the same time, I also made adjustments to the cake recipe. When making chiffon, I used milk or water that was equal to or more than oil. As time went by, the surface of the cake became a little wet. Today, I used oil as the main ingredient, and only added 10 grams of milk. I think the degree of wetness will change a bit. The result is a cake that is as delicate and soft as chiffon, very elastic, and has a particularly good taste, which is unexpected.
Tags
Ingredients
Steps
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I use Changyu Gold Award Brandy
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Place three egg whites in an oil-free and water-free basin
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Use a whisk to make fish eyes. Add sugar and a few drops of vinegar at one time and continue beating at medium speed
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Beat until small sharp corners are left in the bowl of the egg beater, i.e. dry foam
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Beat three egg yolks and then a whole egg, add milk, corn oil, pour in a spoonful of brandy, and beat with a whisk at low speed
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Sift in the flour and beat at low speed for 10 seconds
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Just beat it evenly
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Pick one-third of the meringue into the egg yolk batter bowl and mix evenly
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Then pour it into the egg white basin
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Stir evenly to form a fine batter
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Use a small spoon or a piping bag to put it into a paper cup. I filled it 80% full, but you can also fill it 70% full
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Preheat the oven, place it on the middle and lower racks, 160 degrees (my oven temperature is on the high side) or 170 degrees, 40 minutes.
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It will be full after baking for twenty minutes.
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After it comes out
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Look at the inside, which is very delicate and elastic
