Wild blueberry Chiffon Cake

Published Aug 3, 2021 at 19:47pm ET


Wild blueberry Chiffon Cake

Food Material List

  • 1 Egg 6
  • 2 Fresh wild blueberries 1cup
  • 3 sugar 23cup
  • 4 Low-gluten flour 1cup
  • 5 Baking powder 1.5 teaspoons
  • 6 milk 14cup
  • 7 Corn oil 14cup
  • 8 Lemon juice 12 teaspoon
  • 9 Vanilla essence 2 drops

Operational steps

  • 1 Mix 1/3 cup of sugar and 6 yolks, add corn oil and milk, then sift and add starch and baking powder. Mix gently.
  • 2 Wash wild blueberries and break them with a blender. Add the above paste and mix well.
  • 3 In another large oil-free and water-free bowl, add 6 eggsprotein, lemon juice and 1/3 cup sugar, whisk dry foam, and add a few drops of vanilla essence.
  • 4 Put 1/3 of the protein paste into the egg yolk paste, scratch the cross with a rubber scraper and stir it into the remaining protein paste.
  • 5 Pour the stirred cake paste into the mould 7 minutes full, pick up the mould and shake the bubbles out on the table several times. Then quickly put it into the oven preheated at 325 degrees F, bake for 35-four or five centimeters, insert the toothpick into the middle of the cake, and take out the toothpick without sticky liquid.
  • 6 After removing the oven, immediately buckle it, put it in the refrigerator and refrigerate it. After cooling, demould it and take it out to eat.

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Healthcare food category

Fish flavor, Abnormal spicy, Fragrant fresh


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