Condensed milk chiffon cake

Overview

When summer comes, milk cannot be stored, but milk is often indispensable for making cakes and breads. However, every time I open a large amount of milk, I will not use it up. The leftover milk is too little to make yogurt and cannot be stored for long, so I have been very depressed... - Fortunately, there is condensed milk~ For example, it is actually concentrated milk with milk powder and sugar. Because of the high sugar content, it is not easy to spoil. Because of the milk powder, the milk fragrance is richer than ordinary milk. I think most people use condensed milk to spread bread, but when milk is needed, it can be turned into condensed milk and dunked. It’s delicious and you don’t have to worry about the milk spoiling! My mother likes condensed milk very much. The main reason is that when I was a child, I could only get a can of Panda brand condensed milk in blue packaging during holidays. I secretly drank a small spoonful of it every day and felt very happy. I asked her, don’t you think drinking it directly is too sweet? My mother said that no one had enough to eat at that time, and having some sugar was a heavenly treat. If everyone thought it was not sweet enough, who would really think it was too sweet? ——Hey, it seems that the habit of eating sweets that I was born with is probably hereditary...

Tags

• baking
• afternoon tea
• birthday
• cake flour
• clear water
• condensed milk
• egg
• salad oil
• sugar

Ingredients

Steps

1. 1 Separate the yolks and whites of three eggs, add 12g sugar to the yolks and beat with a whisk at high speed

   

2. 2 Add salad oil in batches and beat evenly

   

3. 3 Keep beating until the milky white color of salad dressing appears

   

4. 4 Add 20g of Nestlé Eagle Mark Condensed Milk Strawberry Flavor to 16g of water and mix well

   

5. 5 Then pour it into the egg yolk batter and mix evenly at low speed

   

6. 6 Sift in the low-gluten flour and stir evenly with a spatula

   

7. 7 Add 30g of sugar to three egg whites and beat at high speed first

   

8. 8 Beat it like this and then mix at low speed for a while

   

9. 9 Take out one-third of the egg white and put it into the egg yolk batter, stir evenly

   

10. 10 Then pour it back into the protein bowl and stir evenly

    

11. 11 Pour it into the mold (6 inches), drop it from a high place a few times to release big bubbles

    

12. 12 Place in the preheated oven at 165 degrees for 35 minutes~