Oreo Chiffon Cake / Oreo Chiffon Cake

Collection of a long time a cake recipe is to share the roast house from one mouse. I replaced the spontaneous powder of the original recipe with a special flour, and the cake grows taller even if no powder is applied. This time, I was also a freehand moldmaker. I like this mold release method more and more. It is crisp and neat, and the cake can also be seen from the United States and the United States.

Material (A):

5 egg yolks (room temperature)

115 grams of whole milk

70 grams of chestnut oil

1/4 teaspoon salt

40 grams of fine sugar

120 grams of young flour

30 grams of Oreo bread crushed + 10 grams of corn flour (evenly mixed)

Material (B):

5 proteins (put in refrigerator for cold)

50 grams of fine sugar

practice:

1- Stir the egg yolk, sugar and oil well.

2- Add milk and salt, stir, then add the sieved flour and mix until smooth. Place aside for use.

3- Send protein and sugar to hard foam.

4- Add 1/3 of the protein cream to the egg yolk mix, then pour the yolk paste into the remaining protein cream and mix well. Finally add corn meal Oreo and mix well.

5- Pour the batter into a non-oiled 8 inch (20 cm) hollow chiffon cake mold. Before feeding it into the preheated oven, gently shake the baking mold on the table a few times to shake off the batter inside the batter. Bake at 110 degrees for 15 minutes, bake at 130 degrees for 30 minutes, 150 degrees for 5 minutes, then lower the temperature to 100 degrees for 5 minutes or until cooked. (temperature is for reference only)

6- Remove the cake from the oven and flip it down until it cools. Demoulding.

Ingredients (A):

5 egg yolks

115g full cream milk

70g corn oil

1/4 tsp salt

40g caster sugar

120g super fine flour

30g oreo crushed + 10g corn flour (mix together)

Ingredients (B):

5 egg white (cold)

50g caster sugar

Method:

1- Beat egg yolks, sugar and corn oil till well blended.

2- Stir in milk and salt, then fold in sifted flour, and mix till no trace of flour found. Set aside.

3- Beat egg white and sugar till stiff peaks form.

4- Fold 1/3 of the meringue with egg yolk batter till combine. Pour egg yolks batter to meringue and fold till just just incorporated. Add in oreo crushed+corn flour.

5- Pour batter into 20cm chiffon tin, smooth surface and tap the tin on tabletop to burst air bubbles.

6- Bake the cake for first 15 minutes at 1100C. Then 30 minutes at 1300C, 5 minutes at 1500C. At last 10 minutes at 1000C or until cooked. (The time and temperature is for your reference only)

7- Invert immediately once out of the oven to cool. Unmould after the cake is cool.

Labels

Cake/Cake - Chiffon Cake

Oreo Chiffon Cake / Oreo Chiffon Cake Oreo Chiffon Cake / Oreo Chiffon Cake Reviewed by Cake Lover on July 08, 2015 Rating: 5
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