Ultra-low sugar and odorless honey chiffon

Overview

The recipe is based on the two-egg chiffon recipe from my small kitchen, but I always found it very sweet and the egg smell was particularly strong. Therefore, it has been continuously improved and improved into the current ultra-low sugar and egg-free honey chiffon, which is a healthier formula. I think the sweetness is just right. If you like it sweeter, you can double the amount of sugar and honey. The sugar for beating the egg whites cannot be replaced with honey, and vinegar can be omitted to prevent the eggy smell.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• fast food
• egg
• honey
• low gluten flour
• white sugar
• white vinegar
• vegetable oil
• water

Ingredients

Steps

1. 1 Separate egg whites and yolks. The basin containing the egg whites must be free of water and oil, and the yolk must not fall into the egg whites during separation.

   

2. 2 Beat the egg whites until they resemble large fish-eye bubbles, add 5g of white sugar and 2.5ml of white vinegar. Keep going.

   

3. 3 Beat the egg whites until they become thicker and add 5g of sugar. Keep going.

   

4. 4 Beat the egg whites until fine air bubbles appear, and add the last 5g of white sugar. Keep going.

   

5. 5 Almost no bubbles can be seen when the egg whites are beaten, and the overall texture is delicate and smooth, which is called dry foaming. Set aside.

   

6. 6 Preheat the electric oven at 150 degrees Celsius and 165 degrees Celsius for 10 minutes.

   

7. 7 Add 20g of honey to the egg yolk and beat with a whisk.

   

8. 8 Add 20g of water and 20g of vegetable oil, mix evenly with a whisk and fully emulsify.

   

9. 9 Sift in 33g of low-gluten flour and mix evenly like stir-fry. Never stir with a whisk, only by hand, making a cross, as stirring will cause gluten and protein foam.

   

10. 10 Add half of the beaten egg whites to the mixed egg yolks, stir evenly from the bottom like stir-fry.

    

11. 11 Pour the evenly mixed mixture into the remaining whipped egg whites and mix evenly.

    

12. 12 Pour the evenly mixed mixture into a six-inch removable bottom mold. Give it a light shake to break up the big bubbles.

    

13. 13 Put into electric oven. The upper heat is 150 degrees, the lower heat is 165 degrees, and the fan is added for 40 minutes. After baking, take it out of the oven, drop it twice from a height of 30 cm from the countertop, then turn it upside down until it cools, and then remove it from the mold. It’s ready to eat.