Blueberry Chiffon Cake by: Staff Writer of Pulan Hi-tech Blueberry Food

Overview

I'm addicted to eating blueberries. Is there anyone responsible? I want to toss the blueberries whenever I have free time. If the blueberries are still like this after eating, I will be poor. Can you do it? [[Laughing]] This time’s cake has simple ingredients and won’t collapse or shrink. Plenty of blueberries taste great! Who knows who eats it!

Tags

• baking
• blueberry
• egg
• low gluten flour
• pure milk
• unflavored vegetable oil
• white sugar

Ingredients

Steps

1. 1 Wash the blueberries, dry the surface moisture for a while, and mix with a small amount of cake flour to coat the surface of the blueberries with cake flour. If the blueberries are frozen, they need to be left at room temperature for a period of time. The blueberries can be mixed with flour without sticking to each other.

   

2. 2 Add oil and pure milk to the egg yolks. Stir evenly each time, then sift in the low-gluten ingredients, cut crosswise and mix to avoid gluten, and mix until the batter is smooth.

   

3. 3 Add sugar to the egg whites in three batches and beat until small hooks can be formed by lifting the whisk head.

   

4. 4 Put one-third of the egg whites into the egg yolk batter.

   

5. 5 Mix well and pour back into the protein bowl. Cut and mix again.

   

6. 6 The batter is thick as shown in the picture.

   

7. 7 Pour 1/3 of the batter into the mold, place the blueberries with flour on the surface lightly on top of the batter, pour 1/3 of the batter again, and place the blueberries.

   

8. 8 Cover the second layer of blueberries with the remaining third of the batter. I left a few on the surface of the batter.

   

9. 9 Bake at 170 degrees for 30-35 minutes, invert until cool.

   

10. 10 Eat, eat, eat~