Ingredients:
Red bean soy milk: 60g; Vegetable oil: 50g; Low-gluten flour: 80g; Eggs with shells: about 260g.
Additional ingredients:
Fine granulated sugar: 70g.
Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Summer Soy Milk Chiffon Cake
Prepare the ingredients
Mix soy milk and vegetable oil
Use a manual egg beater to mix until completely blended and no oil spots are visible, with a slightly thick feeling
Add egg yolks and stir to a thin paste
Sift in low-gluten flour and stir evenly
Turn the electric egg beater to the highest speed and beat the egg whites clockwise until a fishnet-like foam is formed. Pour in the first 1/3 of the fine granulated sugar (preheat the oven at this time)
Continue to beat clockwise at a uniform speed. When the egg beater is lifted, the egg whites form large curved hooks and do not drip. Pour in the second 1/3 of the fine granulated sugar
Continue to beat clockwise at a uniform speed until small curved hooks appear, which belong to wet foaming. Add the third 1/3 of the fine granulated sugar
Continue to beat clockwise at a uniform speed until the egg white foam forms short triangular tips and then stop
Take one-third of the egg white foam and mix it into the cake batter. Use a manual egg beater to fold it from bottom to top, rotating the bowl while mixing. The movement must be light and fast
Finally, pour all the remaining egg white foam into the mixed cake batter and continue to fold it. The final state should be smooth and thick
Pour the batter into the cake mold, use a rubber spatula to flatten the surface, shake it lightly a few times to remove air bubbles
Place it in the oven with the upper heat at 120 degrees Celsius and the lower heat at 100 degrees Celsius, on the second to last rack, for 60 minutes
After baking, shake it a few times and immediately invert it to cool
