Roll cheese chiffon cake
I made this roll cheese chiffon cake because I thought it'd be nice to put it in a chiffon cake. It's a chiffon cake with a soft and savory taste. Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • egg
    4ea
  • Sugar
    30g
  • Soft flour
    100g
  • Parmesan cheese powder
    40g
  • Salt
    2/3ts
  • grape seed oil
    60g
  • Water
    60g
  • egg
    4ea
  • Sugar
    30g
  • Roll cheese
    100g
Cooking Steps
STEP 1/8
First, if there is moisture, remove the roll cheese completely with a kitchen towel and coat it lightly with powder.
STEP 2/8
Mix the separated yolk well with sugar and salt, then add grape seed oil and water and mix well with a whisk.
STEP 3/8
Add sifted flour and parmesan cheese powder and mix well,
STEP 4/8
Whip the whites to the bottom out of sight, then divide the sugar a couple of times to make a curved meringue.
STEP 5/8
Add the prepared roll cheese to the yolk dough and mix lightly, then divide the meringue into two or three times and mix it well with a spatula.
STEP 6/8
Pan the dough well done in one mold with water spray and stir a couple of times with chopsticks to clean the air bubbles.
STEP 7/8
Bake in an oven preheated to 170 degrees for 25 to 30 minutes and poke the skewers, and if they are clean, they are all cooked. Then turn it upside down and cool it down.
STEP 8/8
After cooling it down, you can remove it from the mold with a spatula or hand!
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