Hami melon Chiffon Cake - tips for making Chiffon faster(ha mi gua qi feng dan gao geng kuai zhi zuo qi feng xiao qiao men )

Hami melon Chiffon Cake - tips for making Chiffon faster

Introduction:

"In the past, Qi Feng always spent a long time in making egg yolk paste, so I thought about how to mix the paste evenly in a short time, without gluten and particles. Then one time when I was doing it, I suddenly thought of this trick. First I made the egg white paste, and then I used the electric egg beater to beat the egg yolk paste, which was very efficient and time-saving. If you are worried about the gluten of the egg yolk paste, you can first mix the egg yolk paste with the flour with a scraper, and then use the egg beater to stir it at a low speed for a few circles. This method works very well. It's really fast and good to stir the yolk paste. "

Production steps:

Step 1: prepare and weigh all kinds of materials accurately. Cut the preserved Hami melon into small pieces.

Step 2: after separating the egg white and yolk, add white granulated sugar into the yolk, and stir with a scraper until there is no sugar.

Step 3: add salad oil to the egg yolk sugar solution, stir well until the egg yolk sugar is blended, then add milk and stir well.

Step 4: then make the batter. Add a few drops of white vinegar to the protein, make the fish eye blisters, put the white sugar in three times, and beat the protein until it foams hard.

Step 5: after beating the protein paste, pour the low powder and chopped Hami melon into the egg yolk liquid, and mix with a scraper.

Step 6: turn on the beater and beat the yolk paste evenly.

Step 7: mix the egg yolk paste and protein paste evenly, pour them into the 8-inch Qifeng mold, knock a few times, knock out big bubbles, and make the batter surface smooth.

Step 8: preheat the oven at 170 ℃ and bake for 30 minutes until cooked.

Step 9: take out the baked cake and put it on the baking net immediately.

Step 10: demould the cake after cooling. Slice or cut into pieces.

Materials required:

Eggs: 4

Low gluten flour: 70g

Preserved Hami melon: some problems

Pure milk: 45g

Salad oil: 45g

White granulated sugar: 70g

Note: 1. Make fresh eggs for cake. How to judge? When you buy it, choose the rough eggshell with a thin layer of white powder. The second point is that after the egg is opened, the protein is like gel and jelly. It is very fresh. If the protein is opened, the protein will flow around the liquid, and it is not very fresh. It is better not to make cakes. 2. According to the taste and materials easily available, other preserved fruits can be used instead of Hami melon. 3. I use the egg beater to beat the protein hard, and the cake will not shrink, crack or sag.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ha Mi Gua Qi Feng Dan Gao Geng Kuai Zhi Zuo Qi Feng Xiao Qiao Men