Cooking Tree is serving you a delectable recipe for Chewy Mini Chiffon Cake, and we’ll show you how to prepare it from scratch.
I made a chewy mini chiffon cake with tapioca starch~
Fluffy and soft chiffon cake is really delicious when baked and eaten with milk, but it is different because it has a chewy texture by adding tapioca starch.
I think it’s good to bake them in a baking cup and eat them one at a time.
Although tapioca starch is the most chewy, it has a chewy texture even when made with glutinous rice flour.
Enjoy watching~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- 2 Egg yolks
- 25g Melted unsalted butter
- 45g Milk
- 2g Vanilla extract
- 30g All-purpose flour
- 50g Tapioaca starch
- 2 Egg whites
- 30g Sugar
Instructions
- Mix egg yolks, add melted butter, and mix.
- Add the next milk and vanilla extract and mix.
- Sift flour and tapioca starch, mix and let stand for a while.
- Divide the egg white into sugar 2 times and make a hard meringue.
- Add 1/3 of the meringue to the egg mixture and mix, then transfer to the bowl where the meringue remains and mix.
- Put a parchment paper cup into the muffin mold, fill it with batter, and bake at 180 degrees for 20 minutes. (Preheat 200 degrees)
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Recipe video
Thank you for watching~♥
Enjoy