Chrysanthemum Chiffon Cake

Overview

It’s chrysanthemum season again. I once made a sesame chrysanthemum chiffon, which seemed to be sweet and salty? Forgot. Watching the chrysanthemum chrysanthemum coming and going, my heart suddenly felt itchy, wondering what other stories about chrysanthemum chrysanthemum could be told. An idea struck me: spinach can have so many variations, why not chrysanthemum? So, spinach turned into chrysanthemum, and we had this distinct chrysanthemum chrysanthemum. Sweet, the taste seems to be okay, the fragrance of chrysanthemum is faint, not as strong as expected. After the cake cooled and the dome was put away, I felt a little helpless. However, after cutting it, the cake seemed to be in good condition. . . .

Tags

• baking
• blanched chrysanthemum chrysanthemum
• cake flour
• corn oil
• egg yolk
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Ingredients: 2 egg yolks, 25g corn oil, 7g milk, 33g blanched chrysanthemum, 35g low-gluten flour, 2 egg whites, 35g fine sugar

   

2. 2 Blanch the chrysanthemum chrysanthemum, drain the water, and chop into small pieces.

   

3. 3 Beat the egg yolks, add corn oil, and stir evenly.

   

4. 4 Add milk and mix well.

   

5. 5 Pour in the chrysanthemum and stir evenly.

   

6. 6 Sift in the flour,

   

7. 7 Mix well and set aside.

   

8. 8 Beat the egg whites into rough peaks, add sugar and beat in three batches.

   

9. 9 It becomes hard or hard foam.

   

10. 10 Add one-third of the egg whites to the egg yolk batter and mix evenly.

    

11. 11 Pour back into the remaining egg whites,

    

12. 12 Mix well.

    

13. 13 Pour into a 6-inch removable bottom round mold, make big bubbles and level the surface.

    

14. 14 Put it in the oven, middle and lower layers, heat up and down at 140 degrees, and bake for about 60 minutes.

    

15. 15 Immediately after taking out the oven.

    

16. 16 Once cooled completely, turn over.

    

17. 17 Remove from the mold.