What should I do with Peach Chiffon?
Peach Chiffon
Ingredients
2 egg yolks
5 grams of corn starch
No aluminum foam 2 grams of baking powder
30 grams of salad oil
45 grams of cake flour
15 grams of milk
15 grams of peach juice
2 egg whites
45 grams of sugar
Method
(1) Beat the egg whites with sugar until fluffy.
(2) Put peach juice, milk and sugar together, heat slightly to let the sugar dissolve, then add salad oil and stir thoroughly until combined.
(3) Then add the mixture into the egg yolks in 2 portions and beat thoroughly.
(4) Sift in the classification and mix well.
(5) Take one-third of the egg white paste and egg yolk paste and mix well, then mix the rest.
(6) Put into mold, 170 degrees, about 45 minutes. Oil-free and refreshing ~ Peach Chiffon Cake
Ingredients
3 egg whites
35 grams of fine sugar
A little lemon juice
p>3 egg yolks
1.5 pieces of candied peaches, about 100 ml
55 grams of low-gluten flour
5 grams of corn flour
Method
1. Protagonists~
2. Egg yolk paste: Separate the egg yolk and egg white first and set aside. Take out the peach and make a puree. Add the peach puree to the egg yolks and mix well, then sift in the low-gluten flour and corn flour and mix evenly.
3. Add the egg whites and lemon juice to beat the meringue. Add the fine sugar in the middle and mix well until it forms a hard foam (the steel basin will not flow if it is tilted) and set aside.
4. First mix 1/3 of the meringue into the egg yolk paste, then fold in the remaining meringue. After completion, pour into a 6-inch hollow chiffon mold, preheat the oven to 170 degrees C and bake for 30 minutes. Remove from the oven, turn upside down and let cool before unmoulding.