“The oven-free version of chiffon cake is slightly wetter than the baked one, but it has an excellent taste and is especially suitable for old people and children. I love you is steamed and not too tasty.”
How to make the original steamed Chiffon – no oven version?
Prepare the materials you need.
Egg whites and egg yolks are separated into 2 POTS, the pot containing egg whites must be oil-free and water-free. If the egg whites are not carefully mixed with egg yolks, please do not take any chances, and make it a whole egg sponge.
Add the milk and salad oil into the egg yolk and stir well.
Sift in the flour and stir until smooth. No white flour is visible. Let stand.
Next, beat the egg whites, adding sugar three times, or once if you’re good at it, until stiff peaks form.
Add 1/3 meringue to the egg yolk paste, mix well with the method of turning and cutting. Then add the mixture into the remaining meringue and mix until even. Remember not to stir in the wreath, otherwise the egg whites will dissolve and steam will not rise.
Pour the batter into the mold, seal with plastic wrap, and poke a few small holes with a toothpick.Steam in a steamer over high heat for 25 minutes, then remove and invert.
I hate to have to wash too many dishes every time I make a cake, so the milk, oil and so on are weighed directly in the egg yolk bowl.
This time I was in a hurry. The batter was not mixed evenly and the finished product had some small points, which was not very nice.
original steamed Chiffon - no oven version
- 65 g low gluten flour
- 35 g milk
- 3 eggs
- 35 g salad oil
- 45 g sugar