Winter eat radish summer eat ginger, do not use Chinese medicine prescription, in the summer the correct way to eat ginger "ginger chiffon cake", soft and delicious taste, aftertaste there will be a shallow ginger taste, children can also eat.
Ingredients: 13g ginger puree, 90ml purified water, 90ml corn oil, 8 eggs, 100g caster sugar, 140g low gluten flour.
Production process:
1、 (ginger "belt belt belt skin" rub into puree for later)
2: Stir pure water ➕ ginger puree and set aside
3: Put the egg yolk protein into an anhydrous and oil-free container
4: Add ginger water to the egg yolk and stir well
5: Add corn oil to the egg yolk paste and stir well.
6: Sift in low gluten flour
7: Stir well until the batter without particles.
(At this time the oven is preheated at 190 degrees celsius)
8: Beat the egg white until the fish eye bubbles add 1/3 of the fine granulated sugar, beat until thick and add 1/3 of the fine granulated sugar, beat until the lines are not out of the way, add the remaining granulated sugar, beat until hard foaming.
(Rigid foaming, after the whisk stops working, lift the whisk in a large circle inside the container, leaving an upright sharp corner of the meringue as a rigid foam.) ）
9: Add 1/3 of the meringue into the egg yolk paste and stir well. (Mix well in 30 seconds)
10: Mix the egg yolk paste into the meringue
Stir well to form a delicate and smooth batter.
11: Pour the mixed cake paste into the mold and smooth the cake paste.
12: Bake in a fully preheated oven.
Heat the ground floor at 180 degrees for 38 minutes. Bake until the surface is golden brown.
13, baked chiffon cake shake the mold
Immediately invert the buckle until completely cooled before demoulding.
14. After demolding, the chiffon cake can be tasted by cutting into pieces.
Tips:
1: Choose an L-sized egg about 60g.
2: Ginger should be rubbed with skin and set aside. Do not peel the ginger with the skin.
3, the best qifeng cake how to save, can not eat can be sealed refrigerated storage.