Health benefits
Butter: low protein
Ingredients
Cream cheese ( 90g ) | Milk ( 70g ) |
Low powder ( 60g ) | Eggs (small and medium) ( 4 pieces ) |
White sugar ( 25g ) | Butter ( 28g ) |
White vinegar ( A few drops ) |
Cheese chiffon cake Recipe
1.Prepare the ingredients.Mix cheese, milk, and butter together.
2. Mix the cheese, milk and butter, then heat and stir over low heat.
3. to fully integrated.
4.Separate egg whites and egg yolks.Make sure the egg white basin is dry, free of water droplets, oil stains, and egg yolk liquid.
5. Add a few drops of white vinegar to the egg white basin and use a clean electric whisk (dry and clean) (no water droplets and no oil stains)) stir until rich foam appears.
6.Add one-third of the white sugar and continue to beat until the egg liquid is thickened.White, thick state.
7.Add one-third of the white sugar and continue to beat until the egg liquid appears texture.
8.Add the remaining white sugar, from slow to fast, beat until the egg whites are Liquid-dry foaming means that when the electric egg beater is turned off and lifted up, the egg whites brought out from the tip of the stirring rod form a white tip.
9. Mix the cooled cheese milk liquid and egg yolk liquid evenly.
10.After mixing evenly, sift in the low powder.
11. Stir the egg yolk cheese liquid with a silicone spatula and mix evenly.If it is uneven, you can use an electric whisk to beat it a few times to make the egg liquid even and free of flour particles.
12. Preheat the mini 12L oven to 120 degrees.Add one-third of the egg white liquid to the egg yolk cheese liquid, mix thoroughly, and stir evenly.
13. Pour the mixed liquid back into the egg white basin, stir in the same manner, and mix evenly.
14. Pour the mixed egg liquid into the eight-inch live-bottom mold and shake it out Big bubbles.Place a pizza pan at the bottom of the mold to prevent overheating.Place in the preheated mini oven.
15. After baking at 120 degrees for 45 minutes, the cake came out of the oven and the cake mold was immediately 20 meters away from the countertop.Freely drop twice a centimeter, vibrate to release hot air, turn upside down to cool and release from the mold.It tastes great!
Tips
1.Due to the use of a 12L mini oven, the excessive rise of the cake can easily trigger the heat pipe and burn the surface, so the eight-inch mold is not fully used and the amount of materials used is too small.If you need to make a taller cake, you can increase the amount of ingredients accordingly.The oven is too small, and when the mold is placed directly on the bottom heating tube for baking, a baking sheet needs to be placed to prevent overheating and scorching.
2.The method of mixing is different from stirring.Mixing can prevent the egg liquid from forming gluten and defoaming, which is the key to the rise of the cake.
3.The egg beater and the protein bowl used for beating eggs must be clean, free of water droplets, oil stains and impurities.This is the key to beating egg whites.
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