Parmesan cheese chiffon cake
Today, I brought a chiffon cake sal recipe with Parmigiano Regiano cheese. It's usually called Parmesan cheese, but it's a very addictive and delicious cheese with a sour and salty scent. It was leftover cheese from sourdough not too long ago, so I made chiffon cake. The finished chiffon cake had a good salty and moist texture when it was baked quickly. When it was matured in a closed container for about half a day, the tart smell disappeared and it felt a little bit salty with Parmesan cheese. I think the slightly sweet taste goes well with the smell of Parmesan cheese. It's not that sweet, so I think it's a chiffon cake that you can eat without burden and make it a bit different. Parmesan Cheese Chiffon Sale with Parmigiano Regiano Cheese. Let's make it
3 serving
Within 60 minutes
초록바람N
Ingredients
  • Eggs
    3ea
  • Sugar
    10g
  • Salt
    3g
  • grape seed oil
    45g
  • Water
    50g
  • Soft flour
    80g
  • Parmigiano Regiano Cheese
    30g
  • Paprika Powder
    little
  • ground pepper
    little
  • egg
    3ea
  • Sugar
    20g
Cooking Steps
STEP 1/15
First, make the yolk dough. Beat in the yolk, add sugar and salt, and mix well
STEP 2/15
Add grape seed oil and mix, then add water and mix well. Mix well with a whisk to blend the water and grape seed oil.
STEP 3/15
Sift the flour and mix it well with a whisk
STEP 4/15
Add ground Parmigiano Regiano and mix lightly. I ground lump cheese, but if you don't have raw cheese, you can use Parmesan cheese powder
STEP 5/15
Add a little paprika powder and a little pepper and mix well.
STEP 6/15
Place the finished yolk dough aside
STEP 7/15
Then, make meringue. Add sugar to the egg white twice
STEP 8/15
Please make a solid meringue. There's not much sugar in it, so the meringue will come up soon
STEP 9/15
Divide the meringue into the yolk mixture twice
STEP 10/15
Mix well with spatula to increase volume
STEP 11/15
The finished dough is..
STEP 12/15
Panning in a sprinkled chiffon mold, stir it a couple of times with chopsticks, and gently drop it to clean up the dough.
STEP 13/15
Bake for 30 to 35 minutes in a preheated oven at 170 to 180 degrees Celsius. If you stick the skewer and it's clean, it's all cooked.
STEP 14/15
Turn the cooked chiffon upside down and cool it down
STEP 15/15
When it cools lukewarmly, remove it from the mold using a flat-blade spatula. It's delicious if you ripen it in an airtight container for about half a day
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