Ingredients
Protein ( 4 ) | Sugar ( 20 grams ) |
Egg yolk ( 5 pieces ) | Sugar ( 60g ) |
Coffee liquid ( 65g ) | Oil ( 45g ) |
Baking powder ( 1.5g ) | Low Powder ( 70g ) |
How to make coffee chiffon cake
1. 1⃣Preparation of egg yolk paste:
Separate the egg yolk and egg white, add sugar to the egg yolk and stir with a manual egg beater
2.Pour in 65 grams of coffee
3.Stir well p>
4.Pour in the oil and mix well
5.Add cake flour and baking powder
6.Use a manual whisk to stir in a Z-shape pattern
7.2⃣Meringue:
Add white sugar into the egg whites three times and beat~~The above is the first time to add sugar-
8.Add the second sugar
9. Add the third sugar and beat until stiff peaks
10. Lift it up into a peak shape.
11.Take one-third of the meringue and put it into the egg yolk paste and stir-fry it Mix evenly
12.Mixed coffee egg yolk paste
13. Pour the evenly mixed batter into the remaining two-thirds of the protein batter, still using the stir-fry method Mix well, do not use circular motion, it will defoaming
14.Completep>
15.Preheat the oven for 5 minutes.
Pour into an 8-inch round mold.Bake at 135° for 35 minutes with upper and lower heat
16. Remove from the mold after cooling down
17.The rich smell of coffee slowly drifts in
18.Super fine organization
19.Afternoon tea snacks
Tips
Notes:
1⃣The egg whites must be placed in an oil-free and water-free basin, otherwise it will affect the whipping effect
2⃣It must be mixed evenly by stirring.Do not use the method of turning in circles, otherwise it will defoaming
3⃣Turn it upside down immediately after taking it out of the oven to prevent shrinkage
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