[Recipe·Mold diameter 17cm]
Egg white...128g
Sugar···58g
Egg yolk···72g
Brown sugar···20g
Corn oil···40g
Soy milk···50g
Cake flour···70g
Hojicha powder···8g
[Baking time]
175℃/347℉-35 minutes
[How to make]
① Separate the egg whites and egg yolks, add brown sugar to the egg yolks and beat until the color turns white and the volume becomes larger. Add corn oil in batches and beat evenly.
② Add the soy milk to the egg yolk paste, stir evenly, sift in the low-gluten flour and hojicha powder, and stir evenly.
③ Beat the egg whites. Add the sugar all at once and beat until it becomes a small hook shape. Add part of the egg whites to the egg yolks and mix evenly. Then mix the remaining egg whites evenly.
④ Prepare a hollow mold with a diameter of 17cm, pour the batter into the mold, and stir the batter evenly with a bamboo skewer.
⑤ Bake at 175℃/347℉ for 35 minutes, turn upside down to cool after taking out the oven, done!
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