Sour plum chiffon cake

Overview

It had only been two days since I made the last cake, and Cat Mom started making cakes again. Anyway, practice more, so that you can remember it better and understand more deficiencies. In short, you are getting more and more enthusiastic as you make it. You have solved the problem of breakfast and become proficient in the method. It is pretty good~

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• egg
• low gluten flour
• salad oil
• sour plum sauce
• vinegar
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Weigh all the materials you need to use

   

2. 2 Separate egg yolk and egg white

   

3. 3 Add milk, sour plum sauce, salad oil, white sugar and salt to the egg yolk liquid and mix well

   

4. 4 Sift in low-gluten flour and mix well and set aside

   

5. 5 Beat the egg whites, then add 20 grams of sugar

   

6. 6 Three drops of white vinegar

   

7. 7 After the egg white foam is a little more delicate, add 30 grams of white sugar

   

8. 8 After the egg white foam becomes more delicate, add the last bit of sugar

   

9. 9 Beat until firm and the egg white liquid hangs straight on the whisk, that's it

   

10. 10 Take half of the egg white liquid and add it to the egg yolk liquid

    

11. 11 After stirring well, pour it back into the other half of the remaining egg white liquid, and continue to mix evenly with the cutting and stirring method

    

12. 12 Pour into the rice cooker and knock out the air bubbles

    

13. 13 Press the normal cooking button to make cake. After the rice cooker trips by itself, you can take out the inner pot, turn it upside down and let it cool

    

14. 14 Take out the cake and let it cool down