Lemon Chiffon

Overview

A friend gave me a box of lemons. They were consumed too slowly when soaked in water. It is a pity that they went bad. I feel sorry for my friend. So recently I have been thinking about using lemons to make some bread, cakes and biscuits, so I made this lemon chiffon. I especially like the fresh taste of lemon. Adding lemon peel makes the taste more intense. It is worth recommending.

Tags

• baking
• cake flour
• egg
• honey (egg yolk)
• salad oil
• white sugar (egg white)
• lemon juice
• lemon zest
• milk

Ingredients

Steps

1. 1 A large collection of ingredients: I used corn germ oil, divided the sugar into 40 grams of white sugar and added to the egg whites, and 20 grams of honey to the egg yolks. You can also use all white sugar.

   

2. 2 Separate the egg yolks and protein, especially the egg white basin. Be sure not to have water or oil, otherwise the meringue will really not be able to beat.

   

3. 3 Wash the lemon with salt and grind the lemon zest into shavings. Take the juice from half a lemon.

   

4. 4 Add 20 grams of honey to the egg yolks, beat evenly with a manual egg beater, add corn germ oil and mix well, then add milk and mix well.

   

5. 5 Sift in the low-gluten flour and mix with a whisk in a Z-shape until there is no dry powder. Don't over mix as it will affect the taste.

   

6. 6 Finally add lemon zest, mix well and set aside.

   

7. 7 The batter is fine and shiny. Now you can preheat the oven to 170 degrees.

   

8. 8 Add the white sugar to the egg whites in three batches, and beat until stiff peaks form, that is, when you lift the egg beater and there are small sharp corners. It only took me two to three minutes each time to hit hard state.

   

9. 9 Add 1/3 of the egg whites to the egg yolk batter, stir evenly, add another 1/3 and mix evenly, and finally pour the mixed batter into the remaining 1/3 of the egg yolks and mix evenly. This will mix the batter better.

   

10. 10 Pour it into an 8-inch hollow mold, press the chimney in the middle with your fingers, and tap it lightly on the chopping board to pop out the air bubbles inside. Place on the lower shelf of the preheated oven. Bake for 40 minutes.

    

11. 11 Take out of the oven immediately after baking, invert until completely cooled and then unmold. I forgot to take pictures when I was kicking back.

    

12. 12 Cut it open and see that it is extremely soft.

    

13. 13 The internal bubbles were not completely blown out, so there are some small air holes left, which is harmless. The fresh lemon scent is so charming.