Oil-free milk chiffon cake

Overview

I am able to embark on the path of baking, thanks to his support. When purchasing ingredients and utensils, it was his encouragement that kept me going after every failure. Since he learned how to make cakes, he has never bought them from the supermarket. However, as time went by, he felt that cakes with fat added were still not healthy. A routine health checkup revealed that he had fatty liver. From now on, try to use as little oil as possible when cooking meals, pastries and the like. Slowly I figured out how to make cakes without oil and sugar. He makes cakes and bread for breakfast every day by himself. After adjusting his diet and strengthening exercise, his fatty liver has disappeared. I also enjoy watching him devour oil-free cakes without worrying about consuming too much fat. I often jokingly say to him: If you leave me, where can you eat cake without oil? He smiled and took another bite of cake.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• corn starch
• egg
• white sugar
• white vinegar
• milk
• plain flour
• salt

Ingredients

Steps

1. 1 Ingredients: milk, sugar, eggs, salt, flour, cornstarch (flour and cornstarch have been weighed together).

   

2. 2 Separate egg whites from egg yolks.

   

3. 3 Add 10 grams of sugar to the egg yolks and mix well with a spatula.

   

4. 4 Add milk and mix again.

   

5. 5 Sift the two flours twice.

   

6. 6 Then sift into the egg yolk paste.

   

7. 7 Mix well and set aside.

   

8. 8 Add salt, white vinegar, and 22 grams of sugar to the egg whites.

   

9. 9 Use a whisk to slowly beat the fish eye bubbles.

   

10. 10 Then beat quickly. When obvious lines appear, switch to slow beat.

    

11. 11 Crush large bubbles and the protein paste will be smooth and delicate. At this time, the oven can be preheated in advance, with the upper and lower heat set to 150 degrees.

    

12. 12 Mix one-third of the egg whites into the egg yolk paste and stir evenly without any obvious egg white particles.

    

13. 13 Pour the mixed egg yolk paste into the egg white paste. Turn the protein bowl and use the spatula to stir from the 2 o'clock direction to the 8 o'clock direction.

    

14. 14 Stir the batter quickly and lightly until it is smooth and even. When there are no protein particles, pour it into the mold, shake it a few times, and put it in the oven with upper and lower heat at 150 degrees for 40 minutes. When the cake is puffed up and the surface is golden brown, turn off the heat, take it out and invert it, let it cool and demold.

    

15. 15 Finished product.