How to make cheese chiffon cake

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to cheese chiffon cake. We will cook it ourselves in the future.

1. Add a few drops of lemon juice to the egg whites

2.1 Beat until fine foam, then add 1/3 sugar

3.2 Beat with an electric whisk until it becomes coarse foam, add 1/3 sugar

4.12 Continue beating until textured, add the remaining sugar

5.21 Continue beating until dry foam is formed; (Dry foam means the whisk head is pulled up from the meringue with a straight and pointed corner)

6.1 When the butter is melted and the cheese is very soft, use an egg beater to beat until it is smooth.

7.2 Put milk, butter and cheese in a basin and heat them in water.

8.1 Sift in low flour

9.2 Take the cheese bowl out of the pot, add the egg yolk and stir until it is very smooth.

10. Stir evenly without fine particles

11. Before mixing the batter, preheat the oven to 175 degrees. Put 1/3 of the meringue into the egg yolk cheese paste bowl and mix it evenly with a spatula (turn it upside down, don't circle it)

12.1 Pour all the egg yolk cheese paste into the meringue bowl

13.2 Add 1/3 of the meringue to the egg yolk cheese paste bowl and mix well with a spatula.

14. Stir evenly until the batter is smooth

15. Pour the mixed cake batter into a clean 18CM hollow bottom mold (do not apply oil or water)

16. Tap the cake mold on the table a few times

17. Put it into the preheated oven; add 5 degrees when preheating the oven. For example, if you plan to bake at 170 degrees, preheat it to 175 degrees, because opening the door will lower the temperature

18. Put it in the lower layer and bake it with both upper and lower fires

19. Bake at 170 degrees for about 35 minutes. When it is about halfway through, you will find that the surface of the cake begins to bloom. This is a unique phenomenon when using this mold and this temperature. Only when it blooms is it perfect. Don't pursue no cracking.

20. Take out the cake immediately after baking and put it upside down on a long-necked bottle to cool

The method of making the delicious cheese chiffon cake that I’m introducing today is actually not difficult. As long as you try it carefully, you can definitely achieve the effect you want and enjoy delicious food!