Ingredients
Low powder ( 45g ) | Corn oil ( 30g ) |
Warm water ( 35g ) | Anjia pure milk powder (add to warm water) ( 6 grams ) |
White vinegar ( 3 drops ) | fiuff marshmallow paste (caramel flavor) ( 35g ) |
Refrigerated eggs of more than 60 grams ( 2 pieces ) | White sugar ( 5 grams ) |
A little salt ( Within 1 gram ) | Cranberry ( 15g ) |
How to make fluff caramel chiffon cake
1.First separate the egg whites and egg yolks of 2 eggs.
2. Beat the egg yolks and add corn oil, warm water and milk powder and mix well.You can also replace warm water and milk powder with 42 grams of pure milk.
3. Stir in low-gluten flour and be sure to sift it.
4.The state of the stirred egg yolk paste is...flowing and delicate.
5.Add chopped cranberries.
6.Then we have to whip the meringue.Add a little salt first.Make a few gentle circles.
7.Add fluff and white sugar and beat at low speed...
8.Be patient...hold the electric egg beater until it reaches the pointy small triangular hook.That's it.
9. The meringue added with fluff is relatively strong and not easy to defoam..You can pour all the meringue into the egg yolk batter at once, and quickly stir from the bottom up until evenly mixed so that no excess meringue can be seen.Preheat the oven to 140 degrees for 8 minutes in advance...
10.Pour the 6-inch cake mold into a 6-inch cake mold and gently drop it from top to bottom on the table a few times to shake out the big bubbles inside and put it into the oven immediately...
11....Place the bottom layer of the baking pan at 140 degrees for 35 minutes.
12.40 minutes...Take it out of the oven, and the cake with fluff will expand greatly....If the cake batter is too full and exceeds the height of the mold, it will crack...If you don't like cracking, just use a 6-inch ordinary mold.Of course, cracking does not mean failure, the inside of the cracked cake is more delicious...
13. Immediately after taking it out of the oven, drop it on the table a few times.When the high temperature inside the cake is shaken out, the cake will shrink back a little.Immediately turn it upside down on the grill and wait until it is completely cooled before you can unmold it.
14. Unmold...This cake is firm in size, moist and soft in taste, and full of The caramel tastes really good!
Tips
Keep eggs refrigerated because refrigerated egg whites are easier to whip.Remember to keep the container containing egg whites clean and dry.Every oven has its own temperature differences...my 32 Changdi oven...the temperatures are for reference only.The hollow mold can be replaced with any 6-inch mold.Due to the difference in the size of the eggs, the liquid in the egg yolk will also vary.It is recommended to check the state of the egg yolk paste after stirring...as long as it flows smoothly.
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