Red date pastes Chiffon cake
” A healthy, low-calorie, brown sugar, jujube, Qifeng, no shrinking waist, no sag, and delicate internal tissues. Teach you how to make a tall Chiffon cake without getting mad. ”
The practice of red date pastes chiffon cake
Prepare the jujube mud in advance, take 80 grams of red dates and remove the cores, then add the appropriate amount of water and put it in the milk pan.
Press the cooked red dates into a mud and sieve to take 80 grams of date mud
Prepare all the materials
Separate the eggs, first process the yolk paste, mix the jujube puree and corn oil together, use a manual eggbeater to mix well and mix thoroughly, mix to anhydrous oil
Sift in the low-gluten flour again, use a spatula to mix the low-gluten flour until it is dry.
Then pour the egg yolk into the basin, then stir with a spatula and mix well
Just mix it into a fluid egg yolk paste, so that the egg yolk paste has been set aside
After the egg yolk paste is ready, come to deal with the meringue. The electric egg beater is opened at a low speed. The egg white is beaten like a fish eye bubble, and then a third of brown sugar is added.
Wait until the egg whites are beaten to a fine and soft tip, then add the remaining 1/2 of the brown sugar
Continue to beat until the egg is formed to form a small sharp hook, and then add the last brown sugar and corn starch
Then continue to beat the egg head to form a hard-pointed hook, but delicate meringue
Take a third of the beaten meringue into the egg yolk paste, use a spatula to cut and mix, and mix from 2 to 8 o’clock from bottom to top, mix the cake batter evenly, mix until you see No protein
Pour the freshly mixed batter back into the egg whites, and then mix the cake batter evenly by cutting and turning from bottom to top.
The mixed batter is fluid but also relatively sticky
Pour the mixed batter into the 6-inch pink mold of the school chef and pour 8 points full. Don’t pour too much. After pouring, the mold will shake a large bubble after a few shocks, then use a toothpick to deal with the small bubbles on the surface
Preheat the Shanghao oven in advance at 140 degrees for 10 minutes, place the cake on the baking tray and put it in the middle of the preheated oven, heat up and down for 140 degrees for 50 minutes, remember not to open the oven door halfway
After being released from the oven, a 20-centimeter high shock shocked the hot air inside.
Then immediately reverse the button for 2 hours until completely cooled to remove the film. Finally, you get home cooking red date paste chiffon cake.