Homemade ten-inch durian chiffon cake

Ingredients

Low gluten flour 200g

Fine sugar 120g

Oil 100g

Lemon juice 10 drops

Salt a pinch

Making time:

Number of people:

Steps

1, material preparation, egg white yolks separated well, basin without oil and water. (I put the milk, oil, egg yolks together ha)

2, durian with a spoon pressed into a paste to be used

3, egg yolk paste stirred evenly after adding durian puree stirred, in the addition of sifted low gluten flour, stirred, this step can not be too much, otherwise the batter once stirred out of the gluten, it will have a direct impact on the finished product of the chiffon quality and taste.

4, add lemon juice to the egg whites, salt, stir the fish-eye bubbles, add one-third of the granulated sugar, continue to stir until fine and then add one-third of the sugar, stirring to a slightly shaped and then add the last one-third of the granulated sugar until stirring into dry foams, look at the picture. The whisking head of the egg white looks like this.

5, go to one-third of the meringue into the durian batter, with the flipping technique, mix well and then pour into the remaining two-thirds of the meringue, continue to use the flipping technique, quickly whisked, and then poured into a ten-inch mold.

6, gently shake, vibration out of large bubbles, into the oven 150 ℃, bake 65 minutes. （

7: Bake for about half an hour

8: Remove from the oven and drop gently from 20 centimeters above the table to release any hot air, then invert and let cool.

9, cooled, this is the front

10, cut, you can see the durian flesh, bite down full of durian flavor, delicious ~ delicious!