A little freshness with strong flavor——Cranberry cheese chiffon
Overview
The perfect combination of cream cheese and chiffon. It is not so sweet that you can only eat a small piece like the light cheese cake, nor is it soft but still dry like the chiffon. The texture of the cheese chiffon is just right, neither more nor less. An eight-inch one can be eaten effortlessly. Everyone, give it a try, you will fall in love with the taste.
Tags
Ingredients
Steps
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Soften the cream cheese at room temperature, add 35 grams of caster sugar, and mix until smooth.
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Add the egg yolks, one at a time, beating well after each addition.
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As shown in the picture. What it looks like after stirring
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Add corn oil and stir evenly.
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Add lemon juice and mix well.
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Add milk and mix well.
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As shown in the picture. What it looks like after stirring
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Sift in the low flour, mix well, and mix in a Z-shape to prevent gluten
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Eight egg whites.
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Add the remaining 75 grams of caster sugar and beat the egg whites until they are evenly distributed
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Add the egg white batter to the egg yolk batter in three batches and mix evenly.
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Mixed batter
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Chop the dried cranberries and coat them in some flour (extra for the recipe). This will prevent the dried cranberries from sinking to the bottom, but mine still sank a little. Don’t stir too much after adding the dried fruits.
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Stir the dried fruits into the batter and turn it over twice. Pour the batter into the mold and shake out the bubbles. Preheat the oven to 180 degrees, with the middle and lower layers on top and bottom, for 40 minutes. Use an eight-inch chimney chiffon mold. After taking it out of the oven, turn it upside down for more than four hours, then let it cool and release it from the mold.
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Cut into pieces and serve immediately. You can replace the dried fruit with other types.
