Brown sugar chiffon

Overview

It seems like summer has turned into winter overnight. I woke up naturally at around six o'clock in the morning as usual. Looking at the dark sky outside, I thought it was only five o'clock... The wind was blowing loudly. I was so reluctant to go out at this time! When it's cold, I will replace the honey water in the morning with brown sugar water, which will make me feel much warmer. I seemed to have a premonition yesterday, and I took out two pieces of roasted brown sugar chiffon~ By the way, I have always been worried about whether I can make delicious chiffon using only brown sugar. After all, brown sugar is very watery, but it turns out to be delicious~ In addition, it uses whole wheat flour~

Tags

• baking
• children
• afternoon tea
• chiffon cake
• birthday
• brown sugar
• egg
• olive oil
• whole wheat flour
• water

Ingredients

Steps

1. 1 Separate the egg yolk and protein, put the egg white in a water-free and oil-free basin, add 18g brown sugar to the egg yolk

   

2. 2 Start beating the egg yolks

   

3. 3 When whipping until thick, add olive oil in batches and continue whipping at high speed

   

4. 4 Add water and beat at low speed

   

5. 5 Add 60g whole wheat flour and stir

   

6. 6 After all, whole wheat flour is high-gluten flour, so you can mix it evenly without over-stirring

   

7. 7 Add 30g brown sugar to three egg whites and soak them for a while

   

8. 8 Use the whisk to beat at high speed until it becomes dry and foamy

   

9. 9 Take one-third of the egg whites and add to the egg yolks and mix

   

10. 10 Pour back into the egg whites and mix well

    

11. 11 Six-inch chiffon chimney mold produces big bubbles

    

12. 12 The oven is set to 165 degrees on the middle level, and it takes 35 minutes!