Low sugar version 6 inch chiffon

Overview

I don’t know if I’m lucky, but I succeeded the third time I made chiffon. In fact, Qifeng is not as scary as people say on the Internet. It can drive people crazy. As long as you pay attention to some details, it is still easy to succeed. Little Bear has been coughing recently and cannot eat sweets. But my desire to eat is really pitiful. Every time I pick up something to eat, I force me to put it down and then I cry for a long time. So I reduced the amount of sugar and made this chiffon to satisfy his craving. Mothers with children at home can try it. It is not so sweet and is more suitable for children to eat. If you like it sweeter, you can increase the amount of sugar appropriately. I have tried using 15g of sugar for egg yolks and 35g of sugar for egg whites, which is also good.

Tags

• baking
• cake
• breakfast
• afternoon tea
• chiffon cake
• corn oil
• egg
• for white sugar and egg yolks
• for white sugar protein
• low gluten flour
• lemon juice
• milk

Ingredients

Steps

1. 1 The raw materials are as shown in the picture.

   

2. 2 Separate the egg yolks and egg whites and put them into two clean, water-free and oil-free basins.

   

3. 3 Add 10 grams of fine sugar to the egg yolks, beat well, then add 25g of corn oil while stirring, and then add 25g of milk while stirring.

   

4. 4 Sift in 50g of low flour and stir evenly with a whisk until smooth, fine and grain-free.

   

5. 5 Add a few drops of lemon juice to the egg whites, then beat with an electric mixer until coarse foam, then add 1/3 of the sugar.

   

6. 6 Beat until fine foam, then add 1/3 sugar.

   

7. 7 Continue to beat until it becomes textured, add the remaining sugar, and continue to beat until dry foam; (dry foam: the egg beater is pulled up from the meringue, with an upright tip that does not fall over, and the egg white does not slide when the egg bowl is inverted).

   

8. 8 Pick 1/3 of the meringue into the egg yolk batter basin, cut and mix until completely uniform, be careful not to draw circles to avoid defoaming.

   

9. 9 Then pour the well-mixed egg yolk paste into the remaining meringue, and mix evenly until smooth and fine without any particles.

   

10. 10 Pour the batter into a 6-inch removable bottom mold and tap it lightly on the table to release any air bubbles.

    

11. 11 Put it into the preheated oven, middle and lower layers, upper and lower heat, 130 degrees, bake for 35 minutes, turn to 150 degrees and continue baking for 20 minutes.

    

12. 12 Immediately turn it upside down after baking, let it cool completely and then unmold it before eating.