Red yeast marble chiffon cake

Overview

Just use Haier Baking Dove and see what kind of chiffon can be baked in this low-profile 25-liter oven. Teacher Meng’s red yeast marble has an upper heat of 180 and a lower heat of 190. I have never baked chiffon at such a temperature, I always use 140, and the space is higher than this oven. In such a low space, I really don’t dare to copy Teacher Meng completely, so I just stick to the old rules, 140. I have always thought that this oven cannot control the upper and lower fire separately. Recently, I suddenly felt that it would be too arbitrary to draw this conclusion without testing. Although the manual does not mention it, although this function will make the middle touch button for adjusting the upper and lower fire temperatures redundant, unproven conclusions are always questionable. Mix the batter, preheat the oven, touch the upper heat button, set it to 130 degrees, and then touch the lower heat button. However, no matter whether you press it lightly or for a long time, nothing happens. Don’t bother, your instinct was right from the beginning. Give up the idea of separate control of the upper and lower fires and reset the upper and lower fire heating to 140 degrees. After a short preheating, I started baking. I was a little worried that the temperature was too low and the batter would not rise well. Observing from the side from time to time, I saw that the batter was indeed slowly rising, approaching the top of the mold, and I finally let go of my hanging heart. As the surface browns, the pattern of the batter gradually blurs. What will it look like inside? It's hard to guess. After cooling and demoulding, I accidentally saw the bottom and the pattern was really an unexpected surprise. Cut it with a knife again, and the effect is really unexpected. . . .

Tags

• baking
• cake
• chiffon cake
• baking powder
• cake flour
• corn oil
• cream of tartar
• egg yolk
• red yeast rice powder
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour 15 grams of fine sugar into the egg yolks

   

3. 3 Beat evenly

   

4. 4 Add milk, corn oil, stir evenly

   

5. 5 Mix baking powder and low-gluten flour, and sift into the egg yolk liquid

   

6. 6 Mix well

   

7. 7 Mix the remaining sugar and cream of tartar evenly and set aside

   

8. 8 Beat the egg whites into rough peaks, then add the sugar and cream of tartar mixture in three batches and beat

   

9. 9 It becomes a 9 distribution state with a small curved hook

   

10. 10 Take one-third of the egg whites and add it to the egg yolk paste

    

11. 11 Mix slightly

    

12. 12 Pour back into remaining egg whites

    

13. 13 Mix into a uniform batter

    

14. 14 Take about 62 grams and add red yeast powder

    

15. 15 Gently mix into red yeast rice batter

    

16. 16 Pour the original batter into a 6-inch removable bottom round mold

    

17. 17 Pour in the red yeast batter

    

18. 18 Stir it twice as you like

    

19. 19 Gently make big bubbles and level the surface

    

20. 20 Place in the preheated oven, middle and lower racks

    

21. 21 Set time 40-45 minutes

    

22. 22 Fire up and down 140 degrees

    

23. 23 After baking, turn it upside down immediately after taking it out of the oven,

    

24. 24 Turn over after cooling

    

25. 25 Demold

    

26. 26 Separate the bottom from the mold base

    

27. 27 Cut into pieces and eat