Mulberry Chiffon

Overview

I picked a lot of mulberries a few days ago. They are not easy to store. I ate some of them and used some to make cakes. I froze the rest. I picked two full bags. 150g egg yolks 60g auxiliary ingredients low powder 60g corn starch 15g mulberry juice 30g mulberry sauce 20g corn oil 25g

Tags

• baking
• children
• afternoon tea
• chiffon cake
• cake flour
• corn oil
• corn starch
• egg yolk
• mulberry juice
• mulberry sauce
• protein

Ingredients

Steps

1. 1 Take an appropriate amount of mulberries and sift them

   

2. 2 Press out 30g of mulberry juice and set aside

   

3. 3 Add 10g white sugar to the egg yolk paste and mix well, pour in the mulberry juice and mix well

   

4. 4 Add corn oil, corn starch, mulberry jam and mix into egg yolk paste

   

5. 5 Add 150g of egg whites and 50g of white sugar in batches and beat until dry and foamy

   

6. 6 Take one-third of the meringue and mix it with the egg yolk paste, being careful not to defoam (I forgot to take a picture of the process, so I used a previous picture)

   

7. 7 Pour the mixed egg yolk paste into the remaining meringue and mix evenly

   

8. 8 Pour it into the 8-cun mold, smooth the surface, sprinkle some mulberries on the surface, and gently shake out the air bubbles inside

   

9. 9 Preheat the oven to 160 degrees, turn to 150 degrees and bake for 50 minutes. Take it out to shake the heat inside, turn it upside down and let it cool, then unmold