Overturning the baking myth, oil-free and sugar-reducing chiffon

Overturning the baking myth, oil-free and sugar-reducing chiffon

Overview

It is said that reducing oil and sugar cannot make a hurricane. In fact, this is not the case. If you master some small details, you can not only make a hurricane, but also make a good hurricane. The tissue is swollen, the taste is light but not greasy, the elasticity is not bad, and the taste is moist and tender. If you have any questions during the making process, you can add me on WeChat yaoge2244 for consultation. I will answer them one by one, but first, please read the step diagram carefully. Many friends have consulted before and repeatedly assured me that they have read the recipe and have not changed the formula. In fact, if you ask carefully, it is not a private increase or decrease. After knowing the amount of sugar, oil, and flour, just beat the egg whites and replace the milk at will, without shaking, and various problems. I would like to remind you again that novices must strictly follow the recipe, accurate to the gram, and do not change the recipe at will. Without modification, this recipe can be 100% successful, and the amount is 8 inches.

Tags

Ingredients

Steps

  1. Separate eggs, egg whites and egg yolks. There should not be a trace of egg yolk in the egg whites. Some recipes say how long the eggs must be refrigerated in advance. In fact, it is not necessary. There is a little trick to solve the problem. The eggs you just bought can be used immediately, which is to put the beaten egg whites in the freezer for a few minutes. Containers for egg whites and egg yolks must be dry, water-free, and oil-free.

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 1

  2. Add yogurt to the egg yolks. I haven’t tried the dosage of other yogurts yet. This is my own sugar-free yogurt

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 2

  3. Use a hand mixer to mix evenly.

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 3

  4. Sift the low-gluten flour and sift it into the egg yolk paste

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 4

  5. Stir into a smooth, thick and particle-free egg yolk paste. Many recipes say that you need to use a spatula to mix this step. After trying it, you will find that no matter how you use a spatula to mix, you will not be able to mix it finely. If it is lumpy, you will overmix it. Use a manual egg beater to stir it a few times and it will be smooth. Just beat it a few times. Don’t beat it too much. Set it aside for later use. At this time, preheat the oven to 170 degrees

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 5

  6. Take the egg whites out of the freezer

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 6

  7. Beat at high speed until the fish eyes are foamy, add 18 grams of sugar

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 7

  8. When whipping until fine and dense bubbles form, add 18 grams of sugar.

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 8

  9. Beat until slightly textured, and then add 18 grams of sugar. This amount of sugar is already very small. Without sugar, the protein will not be whipped well, and the cake will not be colored.

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 9

  10. At low speed, beat until stiff peaks form. Lift the egg beater to form an upright corner, and turn the egg bowl upside down so that the meringue will not flow out.

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 10

  11. First, add half of the meringue to the egg yolk paste, and mix the meringue and egg yolk paste by turning it up and down. Do not mix it randomly like dough.

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 11

  12. , pour the mixed egg yolk paste into the remaining half of the meringue, and mix evenly using the same technique.

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 12

  13. Pour the mixed egg batter into a clean, water-free and oil-free mold, shake it twice gently to release big bubbles. It doesn't matter if the surface is uneven, it will become smooth during the baking process

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 13

  14. The oven has just been preheated at this time, and we had already started preheating the oven when we whipped the egg yolk batter. Put the 13 cake batter into the middle and lower layers of the oven, heat up and down to 160 degrees, for 45 minutes. Do not open the oven in the middle, and do not need to cover it with tin foil. Take it out immediately after baking, shake it from a height of 20 to 30 cm to shake out the moisture, invert it immediately and let it cool, and then unmold it after cooling, otherwise all the efforts will be wasted

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 14

  15. Finished product

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 15

  16. Finished product

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 16

  17. Finished product

    Overturning the baking myth, oil-free and sugar-reducing chiffon step 17