I believe that many of my friends like to eat chiffon cake. It is a cake that looks ordinary but has a surprise. It melts in your mouth and has a light texture. The cheese chiffon cake I share with you today is made by adding cream cheese to the chiffon cake. It has a mellow taste, a moist texture, and a high success rate. Friends who like it come with me to try it.
Cheese chiffon cake
Preparation materials: 90 grams of cream cheese, 40 grams of vegetable oil, 50 grams of milk, 190 grams of egg white (about the amount of protein of 5 eggs), 90 grams of egg yolk
(about the amount of yolk of 4 eggs), fine 80 grams of sugar, 70 grams of low-gluten flour, a few drops of lemon juice
1 Egg yolk paste production:
Pour the milk and cream cheese together, heat over water until the cheese becomes soft, beat the warmed milk and cream cheese with an electric egg Beat into a fine, particle-free state.
Add 20 grams of fine sugar to the egg yolk, beat with an electric egg beater until the egg yolk turns white, add vegetable oil and stir evenly. Pour the beaten egg yolk liquid into the cheese liquid and mix evenly, sift in the low-gluten flour, stir briefly with an electric egg beater, then use a spatula to mix the flour until it is fine.
2 Meringue production:
Pour lemon juice into the egg whites, beat with an electric egg beater until it becomes rough and add 20 grams of sugar. When beating until the foam is fine, add the second 20 grams of sugar. Beat until the protein liquid becomes textured and then add 20 grams of sugar. Beat until you can pull out straight sharp corners.
3 Cake batter production:
Put 1/3 of the egg white cream into the egg yolk paste basin and mix well, then take 1/3 of the egg white cream into the egg yolk paste basin and mix well, finally pour the ingredients in the egg yolk paste basin into the meringue basin and mix Mix well (mix quickly). Mix thoroughly to make a smooth and glossy batter.
4 Pour the cake batter into the mold and bake:
Pour the cake batter into the mold until it is about 80% full. If there is a lot of batter, you can put the excess batter into a small paper cup. It is recommended to fill it 70% full. Press the hollow part of the mold, lift it 5 cm high, and shake the mold on the table to release some air bubbles. Put it into the preheated oven, lower rack, upper and lower heat, 170℃, bake for about 45 minutes. Take it out immediately after baking, turn it upside down immediately, and let it cool completely before removing it from the mold.
is selected from the book "Tzuyu's Mom's Super Simple Cookie Cake", all rights reserved.
