Oil-free blackcurrant chiffon cake
Overview
I like to eat chiffon cake, I like the soft taste and gentle texture. An oil-free and low-sugar chiffon cake, making it even more enjoyable to eat without any psychological burden. Breakfast or snacks are your choice. Come on, dear friends, live a healthy life and eat healthily, so that your family can live a better, more beautiful and healthier life with your ingenuity.
Tags
Ingredients
Steps
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Ingredients: flour, cornstarch, eggs, blackcurrants (wash and remove stems), sugar.
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Sift together the flour and cornstarch and set aside.
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Separation of egg whites and yolks.
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Add 4 grams of sugar to the egg yolks and stir evenly.
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Add water and stir evenly.
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Add sifted flour and mix until no lumps form. Set aside.
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This is the mixed egg yolk paste.
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Add 18 grams of white sugar, salt and white vinegar to the egg whites.
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Use an electric mixer to beat the fisheye foam at slow speed.
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Then stir at medium speed until the protein is thick, smooth and shiny, then beat at slow speed for 30 seconds to fix the small bubbles in the protein paste.
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Add one-third of the egg white paste to the egg yolk paste, and stir gently evenly. Do not stir in circles at this time, but stir gently to mix the egg white paste and egg yolk paste evenly.
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Then pour the mixed egg yolk paste into the remaining egg white paste, and then stir gently until the egg white paste and egg yolk paste are evenly mixed.
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Now mix the batter and preheat the oven to 140 degrees.
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Place a few blackcurrants in each mold and pour half of the batter into the molds.
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Spread the remaining currants into the mold.
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Pour the remaining batter evenly into each mold and shake the molds lightly. After the oven is preheated, put the mold into the oven, heat up and down at 140 degrees, and bake for 52 minutes. When the color you like is reached, turn off the heat and turn it upside down to cool.
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Finished product.
