Cheese chiffon cake

Overview

There are three things on my mind: First, the high-powered food processor seems to be broken! Secondly, ever since I replaced this ACA, the cake has never seemed to go smoothly. I don’t know what will happen this time. The ancients said: Use your will without distinction, but focus on God. Sure enough, I missed it. It was originally the cranberry version of Teacher Meng's blueberry cheese chiffon. When I saw the cake batter growing silently in the oven, I suddenly slapped my head, Oh no! Forgot about the cranberries! There is no way to remedy it but to make it a pure cheese chiffon. Anyway, there is an idea of a cheese chiffon, but it is not the Teacher Meng version. While thinking about the cake in the oven, I went around to confirm whether the food processor was really broken. Going back and forth, the cake seemed to be in okay condition. Cover it with tin foil and continue to check the problem with the food processor until it beeps and return to the oven. When I opened the oven door and took off the tin foil, I found that the cake that had expanded and cracked had small dents. In addition to being frustrated, I am still frustrated. . . After two hours, unmold and buckle it out. It doesn't matter whether it is cold enough or not, it will look like this anyway. . . . The Qifeng looks even worse after leaving the mold. When I turned it over and saw the bottom, my eyes suddenly lit up. Those chiffons that come out of the chimney mold always seem to have their bottoms facing up, and the furry surface formed by the mold removal looks particularly pleasing. This cake looks good when you push it over. It just covers up the ugliness. . . . .

Tags

• baking
• baking powder
• cake flour
• corn oil
• cream cheese
• cream of tartar
• egg yolk
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Ingredients: 17g cream cheese, 45g caster sugar, 35g milk, 32g egg yolk, 17g corn oil, 45g cake flour, 67g egg white, 1/2 tsp baking powder, 1/8 tsp cream of tartar

   

2. 2 Soften the cream cheese at room temperature and pour it into a bowl with 15 grams of sugar.

   

3. 3 Mix well.

   

4. 4 Add milk,

   

5. 5 Stir until there are no lumps.

   

6. 6 Add egg yolk and mix well.

   

7. 7 Pour in oil,

   

8. 8 Mix well.

   

9. 9 Mix baking powder and flour, sift into egg yolk batter,

   

10. 10 Mix well in irregular directions.

    

11. 11 Add the cream of tartar to the remaining sugar and mix well.

    

12. 12 Beat the egg whites into rough peaks, add sugar in three batches and beat.

    

13. 13 It becomes a nine-pointed state with a small curved hook.

    

14. 14 Add one-third of the egg whites to the egg yolk batter and mix evenly.

    

15. 15 Pour back into the egg whites,

    

16. 16 Carefully stir to combine.

    

17. 17 Pour into the mold and tap the surface to make big bubbles.

    

18. 18 Put in the oven, middle and lower layers, heat up and down at 150 degrees, and bake for about 30-40 minutes.

    

19. 19 Immediately after taking out the oven,

    

20. 20 Turn over after cooling,

    

21. 21 Demold