Ingredients
Low-gluten flour ( 35g ) | Monascus powder ( 10g ) |
Corn oil ( 25g ) | Cold boiled water ( 25g span> ) |
About 60 grams of eggs ( 2 pieces ) | White sugar (in egg yolk) ( 10g ) |
White sugar (in egg white) ( 30g ) | |
Chopped peanuts ( 20g ) | Cranberries Dried bilberries ( 20g ) |
Salt ( 1g ) |
Red Velvet Chiffon Cake ( 6 inches)
1. Prepare 2 clean egg-beating basins without oil and water...Be sure to separate the clean egg whites and egg yolks, as shown in the picture.
2. Then pour the oil, water and white sugar into the egg yolk basin Medium, whip manually until fully blended...remember.
3.Pour in the sifted low flour and red yeast rice powder Then manually draw M up, down, left, and right to mix evenly.Remember not to stir in circles to avoid the low powder becoming glutenous.Mix well and set aside.
4. Process the separated egg whites above: first pour in salt Beat with white vinegar and 10 grams of white sugar with an electric egg beater until rough foam appears, then pour in the remaining white sugar in 2 batches.Wait until the meringue starts to become tall and peaky.No need to over-beat.Preheat the oven to 150 degrees...
5.Repeat step 3 and Mix the above-beaten meringue in two batches, stir from the bottom, then add peanuts and dried cranberries.Remember not to stir in circles to avoid defoaming and becoming liquid.When pouring the cake batter into the mold, gently drop it a few times to shake it out.If there are large bubbles, then lower the oven to 130 degrees for the upper tube and 120 degrees for the lower tube for about 35 minutes.
6. The upside-down grilling net should be suspended in the air when it comes out of the oven...remember not to Snap directly onto a flat table.
Tips
A lot of cake recipes have been written because many fans say it can't be made well...What you need to pay attention to when making chiffon cake is that the egg white and egg yolk are separated, the container containing the egg white must be oil-free and water-free, and there must be no residual egg yolk in the egg white.Pay attention to whipping the meringue until it is fine and firm, and remember to whip it again.The above differences in oven temperatures are for reference only.When baking a cake, remember to open the oven door and remember to bake at high temperature and then lower the temperature.Generally, home ovens of about 30 to 38 liters should be controlled within 110 to 140 degrees.The best way is to be familiar with and control the temperature of your own oven.Moms who like baking are welcome to join the Mom Baking Group *No interruptions if you are idle.
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