Summer Soy Milk Chiffon

Summer Soy Milk Chiffon

Overview

Recently I have become obsessed with soy milk; naturally I have also become obsessed with using soy milk to make various desserts and pastries; today I will try the soy milk chiffon cake, cut into cubes and eat it with yogurt and honey beans, it feels very special!

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Ingredients

Steps

  1. Prepare raw materials

    Summer Soy Milk Chiffon step 1

  2. Mix soy milk and vegetable oil

    Summer Soy Milk Chiffon step 2

  3. Use a hand mixer to beat the eggs until they are completely combined and no oil spots can be seen, and there is a slight thick feeling

    Summer Soy Milk Chiffon step 3

  4. Add egg yolk and stir into a thin paste

    Summer Soy Milk Chiffon step 4

  5. Sift in the flour and stir evenly

    Summer Soy Milk Chiffon step 5

  6. Turn the electric egg beater to the maximum setting, beat the egg whites clockwise until fish mesh-like foam is formed, pour in the first 1/3 of the fine sugar (preheat the oven at this time)

    Summer Soy Milk Chiffon step 6

  7. Continue to beat clockwise at a constant speed. When the egg whites form a large curve when the whisk is lifted and do not drip, pour in the second 1/3 of the fine sugar

    Summer Soy Milk Chiffon step 7

  8. Continue to beat clockwise at a constant speed. When small curves appear, it is a wet foam. Add the third 1/3 of the fine sugar

    Summer Soy Milk Chiffon step 8

  9. Continue to beat clockwise at an even speed until the meringue appears with short triangular peaks

    Summer Soy Milk Chiffon step 9

  10. Fold one-third of the meringue into the cake batter, and use a manual whisk to stir from bottom to top. You can turn the bowl while mixing, and the movements must be light and fast

    Summer Soy Milk Chiffon step 10

  11. Finally, pour all the remaining meringue into the mixed cake batter and continue to stir. The final state is still smooth and thick

    Summer Soy Milk Chiffon step 11

  12. Pour it into the cake mold, smooth the surface with a rubber knife, and shake it lightly a few times to release air bubbles

    Summer Soy Milk Chiffon step 12

  13. Place in the oven at 120 degrees, lower heat at 100 degrees, second to last layer, 60 minutes

    Summer Soy Milk Chiffon step 13

  14. After taking it out of the oven, beat it a few times, then turn it upside down and let it cool immediately

    Summer Soy Milk Chiffon step 14