Lemon Chiffon(ning meng qi feng )

Lemon Chiffon

Introduction:

"My friend gave me a box of lemons. It's too slow to drink. It's a pity that it's broken. I'm sorry for my friend's heart. So I've been thinking about making some bread and cake biscuits with lemon recently, so I made this lemon Qifeng. I especially like the fresh taste of lemon, adding lemon peel to make it more rich, which is worth recommending. "

Production steps:

Step 1: material collection: I used corn germ oil, divide the sugar into 40g white granulated sugar, add protein, 20g honey, add egg yolk, you can also use all white granulated sugar.

Step 2: separate the egg yolk and protein, especially the protein bowl. Do not have water or oil, otherwise the protein cream will not be able to fight.

Step 3: scrub the lemon with salt and grind the lemon peel into crumbs. Half of the lemon juice.

Step 4: Add 20 grams of honey into the egg yolk, beat evenly with a manual beater, add corn germ oil and mix well, then add milk and mix well.

Step 5: sift in the low gluten flour, and mix with the egg beater until there is no dry powder. Do not over stir, gluten will affect the taste.

Step 6: add lemon peel and mix well.

Step 7: the batter is fine and glossy. Now you can preheat the oven at 170 degrees.

Step 8: add the white granulated sugar into the egg white three times and beat until it foams hard. That is to say, just lift the egg beater and have a small sharp corner. I've only got two or three minutes to play hard every time.

Step 9: add 1 / 3 protein into the egg yolk paste, stir well, then add 1 / 3 protein to mix well, finally pour the batter into the remaining 1 / 3 protein and mix well. This will make the batter better.

Step 10: pour it into the 8-inch hollow mold, hold the middle chimney with your fingers, and drop it on the chopping board a few times to shake out the internal bubbles. Put it in the lower layer of the preheated oven. Bake for 40 minutes.

Step 11: take out the oven immediately after baking and demould it after it is completely cooled. I forgot to take a picture when I turned it back.

Step 12: cut it open. It's very soft.

Step 13: the internal bubbles didn't come out completely, so there are some small pores left, which is harmless. The fresh smell of lemon is so charming.

Materials required:

Low powder: 118g

Eggs: 6

White granulated sugar (protein): 40g

Honey (egg yolk): 20g

Lemon dander: 1

Milk: 50g

Salad oil: 50g

Lemon juice: half a squeeze

Note: 1, personal experience, the bowl to send protein smaller, deeper, send particularly fast, as long as more than two minutes to hit the hard foam. 2. Sugar can be brown sugar, white granulated sugar, honey. Whatever you like. But try to use white granulated sugar in the protein. 3. There seems to be a little too much lemon juice, so I only used half of it. 4. When beating protein, according to personal experience, first use high-speed, until the lines are clear, then shift to the middle, and finally use low-grade to make the protein fine. 5. Only lemon juice is not strong enough, lemon dander must be added.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ning Meng Qi Feng