Making soft and savory cream cheese chiffon cake
I made a soft chiffon cake that melts. I added cream cheese to the right amount of sweetness Since it's soft and soft, it melts in your mouth It's a bad combination! Let's enjoy it together
4 serving
Within 60 minutes
오븐스프링
Ingredients
  • Cream cheese
    60g
  • Sugar
    20g
  • Salt
    0.5g
  • egg
    80g
  • grape seed oil
    20g
  • Milk
    30g
  • Soft flour
    50g
  • corn starch
    15g
  • Baking powder
    1g
  • egg
    120g
  • lemon juice
    5g
  • Sugar
    50g
Cooking Steps
STEP 1/12
Sift flour and cornstarch twice.
Preheat the oven,
Spray the mold evenly with a sprayer and turn it upside down.
STEP 2/12
Put cream cheese, sugar, and salt in a bowl and gently dissolve.
STEP 3/12
Add egg yolk and grape seed oil, mix well, add milk, mix and dissolve sugar salt. (so that the sugar particles are not touched)
STEP 4/12
Second, add the sifted flour, cornstarch, and baking powder and mix until no powder is visible.
STEP 5/12
Put the separated egg whites and lemon juice in a bowl and start mixing.
STEP 6/12
From the time the top becomes a beer bubble, add 1/3 of the sugar and mix.
STEP 7/12
Make a meringue with a slightly curved horn.
STEP 8/12
Mix the meringue quickly and lightly in the yolk mixture, dividing it three times.
STEP 9/12
Pour the dough into a mold and stir with a skewer or wooden chopstick to remove large bubbles.
STEP 10/12
Bake at 170 degrees for 25 to 30 minutes in a preheated oven.
STEP 11/12
When it's done, hit the floor 2-3 times to shock it and turn it upside down to cool it down.
STEP 12/12
It's cooked well~~^^
Leave all ingredients except egg whites at room temperature and use them without being cold. I used four eggs.
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