Brown sugar chiffon

Overview

I have made chiffon cake several times, but this is the first time I have used brown sugar. The color is not as good-looking as white sugar, but the taste is still good

Tags

• baking
• brown sugar
• egg
• low gluten flour
• salad oil
• milk

Ingredients

Steps

1. 1 Get all the materials ready

   

2. 2 Put the egg whites and egg yolks into oil-free and water-free containers respectively, put 10 grams of brown sugar into the egg yolks and stir evenly

   

3. 3 Add milk and mix well

   

4. 4 Add salad oil and mix well

   

5. 5 Sift in flour

   

6. 6 Stir until there is no lumpy egg yolk paste

   

7. 7 Divide the egg whites into the remaining brown sugar three times

   

8. 8 Beat until stiff peaks

   

9. 9 Take one-third of the egg white and put it into the egg yolk batter, turning it upside down and evenly

   

10. 10 Pour the mixed egg yolk paste into the egg whites and turn it up and down evenly

    

11. 11 Pour the mixed egg yolk batter into the mold and knock out the air bubbles

    

12. 12 Preheat the oven to 170 degrees and bake for 60 minutes