【USA】Peanut Butter Chiffon Cake
Overview
Peanut butter is a peanut product made from ground peanuts as the main raw material. It has a strong aroma and mellow taste, perfect for baking. . . I happened to have some peanut butter from Sijibao to try out, so I made this fragrant peanut butter chiffon. The first time I encountered it, I had to beat the egg yolk until it was thick. I didn’t know what this meant. The peanut butter is very thick, and when mixed with the egg yolk, it feels too thick to melt. The rich aroma comes in waves with the stirring action. It seems that I should get an oven thermometer to measure the temperature. Every time I bake, I always feel a little unsure about the temperature. The color didn't bake to the depth I like, that's that. The smooth peanut butter gives the chiffon a moist texture, and the rich aroma is hard to let go. . . . .
Tags
Ingredients
Steps
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Ingredients: 40g low-gluten flour, 25g peanut butter, 20g egg yolk, 35g sugar, 20g peanut oil, 45g milk, 80g egg white
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Add 20 grams of white sugar to the egg yolks in three portions and beat.
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It becomes thick and whitish.
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Squeeze in peanut butter. Mix well.
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Add peanut oil and beat evenly.
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Add milk.
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Stir into a uniform liquid.
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Sift in cake flour.
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Mix into a uniform batter. Spare.
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Beat the egg whites into rough peaks, then add the remaining sugar in three batches and beat.
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It becomes a 9-distribution state with a small curved hook.
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Add one-third of the egg whites to the egg yolk batter and mix evenly.
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Add another third of the egg whites to the egg yolk paste and mix evenly.
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Pour back into egg whites.
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Mix into a uniform batter.
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Pour into a 6-inch removable bottom round mold and level the surface.
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Put it in the oven, middle and lower layers, heat up and down at 140 degrees, and bake for about 40 minutes.
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Pour immediately out of the oven.
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Turn over after cooling.
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Remove from the mold.
