Light cream chiffon cake
Overview
The remaining light cream, one chiffon and one piece of bread can be solved just fine. It seems that I have never made whipped cream chiffon. I don’t know what the benefits of this egg-back method are. The so-called Houdan seems to be that the flour is first mixed into a batter, and then the egg yolk is added to form an egg yolk batter. I didn’t understand the benefits of egg yolks, but I just felt that adding egg yolk later would make it easier to have a lot of small particles. No wonder there is a sifting step afterwards. I was too lazy to sift, so I used a mesh sieve to make it mushy, and I tried to find a way to turn those small particles into intangibles. I forgot to time the baking, and it took about forty minutes to come out of the oven. The color is bright yellow, which looks okay. The darker the color, the more fragrant it will look.
Tags
Ingredients
Steps
-
Ingredients: 2 eggs, 50 grams of whipping cream, 15 grams of milk, 40 grams of cake flour, 35 grams of sugar
-
Pour the whipping cream and milk into a large bowl and stir evenly.
-
Sift in the flour,
-
Mix well until there is no dry powder.
-
Add egg yolks.
-
Mix into a smooth and smooth paste. Spare.
-
Beat the egg whites into rough peaks, add sugar and beat in three batches.
-
It is a neutral foam with a small curved hook.
-
Add one-third of the egg whites to the egg yolk batter and mix evenly.
-
Add another third of the egg whites to the egg yolk paste and mix evenly.
-
Finally pour back into the egg whites.
-
Mix well.
-
Pour into a six-inch removable bottom round mold,
-
Flatten the surface and make big bubbles.
-
Put it in the oven, middle and lower layers, heat up and down at 120 degrees, and bake for about 45 minutes.
-
Take it out of the oven and pour it over immediately.
-
Turn over after cooling completely,
-
Remove from the mold.
