Warm and moist red date chiffon

Overview

Chinese food is mostly based on taste, but this is not the case with Western food. The formula, dosage and operation steps are relatively fixed. This 6-inch chiffon is often made by Gao Gao. Let’s talk about it:

Tags

• baking
• children
• afternoon tea
• chiffon cake
• birthday
• cake flour
• chopped red dates
• corn starch
• cream of tartar
• egg yolk
• oil
• white vinegar
• powdered sugar
• protein
• salt

Ingredients

Steps

1. 1 Egg yolk paste ingredients: 27 grams of water, 15 grams of powdered sugar, 27 grams of oil, 32 grams of cake flour, 8 grams of corn starch, 40 grams of egg yolks (about three medium egg yolks). Method: Basin + water + powdered sugar (mix and melt) + oil + sifted flour + corn starch + egg yolk --> mix evenly.

   

2. 2 Protein paste ingredients: 80 grams of egg whites (about three medium egg whites), 15 grams of sugar, 1 gram of salt, a little cream of tartar, 2-3 drops of white vinegar, and an appropriate amount of chopped red dates. Method: Egg white + salt + cream of tartar (you can also use it if you don’t have it) -> Beat the egg on a medium-low setting until it is thick and not flowing + sugar (add it in batches) + vinegar -> Beat the egg on a medium-low to high-speed until it is hard to beat.

   

3. 3 Add 1/3 of the egg whites into the egg yolk paste, mix well from the outside to the middle, then add all the egg yolk paste into the egg white paste, mix well, and then add chopped red dates.

   

4. 4 Finally, put the cake batter into the mold and place it in the middle layer of the preheated oven at 150 degrees for about 30 minutes.

   

5. 5 It’s out of the oven~ It’s fragrant. Dear friends, you have to wait until it’s completely cool before unmolding it.

   

6. 6 The taste is also amazing, not only better than clouds but also better than marshmallows!