Scallion Miso Chiffon Cake First Release

Name: Scallion Miso Chiffon Cake First Release
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 2 piece Egg; 19 g Granulated sugar; 2 g Salt; 33 ml Olive oil; 33 ml Water; 53 g low-gluten flour; 20 g Miso; 2 stick chopped green onions

Scallion Miso Chiffon Cake First Release — egg, granulated sugar and salt, baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.

1 hrNewEasy Baking Bake Savory & Sweet

Instructions

1
Ingredients: 2 eggs, 613 g of fine sugar, 2 g of salt, 33 ml of olive oil, 33 ml of water, 53 g of low-gluten flour, 20 g of miso, 2 stalks of chopped green onion.
2
Mix the chopped green onions with 1 tablespoon of low-gluten flour.
3
Mix well and set aside.
4
Add 6 grams of fine granulated sugar and salt to the egg yolks and mix until the color turns pale.
5
Add the miso and stir thoroughly until evenly mixed.
6
Add oil and stir evenly.
7
Finally, add water and stir evenly.
8
Sift in the low-gluten flour,
9
Use a whisk to beat thoroughly until no dry flour is visible.
10
Beat the egg whites until they form fish-eye bubbles, then add the remaining sugar in two parts while continuing to beat.
11
Until it forms a firm foam.
12
Fold half of the beaten egg whites into the cake batter until evenly mixed.
13
Fold it back into the egg whites and mix evenly.
14
Finally, add the green onions coated with low-gluten flour.
15
Stir evenly with a rubber spatula.
16
Pour the batter into the mold and tap out the large bubbles.
17
Place it in an oven preheated to 170°C and bake for 30 minutes.
18
Invert immediately after coming out of the oven.
19
Flip after cooling.
20
Demolding.
21
Cut into pieces before eating.