Recipe: Whole wheat flour Chiffon Cake

Home Cooking Recipe: Whole wheat flour Chiffon Cake

Notes:

Recipe handling: Arai Satoshi "Beginners are also ok! Hurricane cakes of their own workmanship formula" P22 tastes thick and can taste the flavor of wheat flour. 1 tsp = 5cc, 1 tbsp = 15cc, egg = L size (net weight 60g) 1 tsp weak finger no more than 1 tsp is the specific step to refer to the original hurricane cake https://www.xiachufang.com/recipe /101769449/

Ingredients:

Steps:

  1. Preparation: 1. Refer to the basic practice of hurricane cake. (See the introduction link)

  2. PS: It is slightly thick when making egg yolk paste, but it becomes soft and moderate after mixing with meringue.

  3. Baking time: 17cm hollow mold, 180 degrees fire, about 25 minutes. 20cm hollow mold, 180 degrees fire, about 30 minutes.


Look around:

ming taizi durian tofu pizza pumpkin pork soup margaret noodles fish bread watermelon huanren jujube pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea cookies taro