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Cheese Shredded Chiffon

cheese shredded chiffon

Ingredients

  • 6 egg yolks
  • 70 gr cooking oil
  • 75 gr UHT milk
  • 110 gr low protein flour
  • 20 gr cornstarch
  • 60 gr cheese, cut into small squares, sprinkled with a little flour (you can add more if you like)
  • 40 gr shredded
  • 6 egg whites
  • 90 gr sugar
  • 5 gr lemon juice

How to make

  • 1. Mix the cooking oil, milk, mix well, add the flour and cornstarch by sifting, mix well.
  • 2. Enter the cheese, shredded, and egg yolk stir well to taste.
  • 3. Beat egg whites and lemon juice until foamy, add sugar in 3 stages, beat until firm peaks.
  • 4. Enter the egg white mixture into the egg yolk mixture in 3 stages. Mix well, don't overmix, don't let there be egg whites that haven't been mixed.
  • 5. Pour into the chiffon pan, beat once and shake to flatten the surface.
  • 6. Bake in a preheated oven at 150°C for 15 minutes, slit chitton, oven again at 140°C for 45 minutes.
  • 7. Lift, hit once immediately turn the baking sheet over, let it cool.

Note

  • For 2 chiffon tins of size d paper. 14 cm and 12.8 cm
  • I save the inside slices in the story

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