Plain Chiffon cake

Plain Chiffon cake

Introduction:

"The simple Qifeng cake, because it uses a heart-shaped mold, gives her a special meaning. It's Chinese Valentine's day. Make a cake with love for the one you love most

Production steps:

Step 1: separation of protein and yolk

Step 2: mix the milk and corn oil well

Step 3: add egg yolk and mix well

Step 4: add the sugar and mix well

Step 5: sift in 45g cake powder for the first time

Step 6: mix well

Step 7: sift in the remaining 40 grams of cake powder

Step 8: mix well without flour particles

Step 9: prepare the tools for beating the protein and the sugar

Step 10: make a big bubble at low speed and put one-third sugar

Step 11: low speed to fine state, put a third of sugar

Step 12: whisk at high speed. When the egg beater is turned off and the protein is long and curved, put in the remaining sugar and continue to whisk at high speed

Step 13: the protein is short and sharp, and the bowl is inverted, so the protein paste will not flow

Step 14: take one third of the protein paste into the egg yolk paste, cut and mix evenly

Step 15: take another third of the protein paste into the egg yolk paste, continue to cut and mix evenly

Step 16: pour the batter back into the batter bowl, continue to cut and mix well

Step 17: mix a good cake paste, delicate and thick

Step 18: pour the cake paste into the clean mold and shake it hard to make big bubbles

Step 19: put it into the preheated oven and bake it in two steps. For the first time, set the time at 140 degrees and bake it for 30 minutes; for the second time, adjust the temperature to 170 degrees and bake for 25 minutes

Step 20: come out and shake hard

Step 21: turn it upside down on the air rack and let it cool naturally

Step 22: demoulding

Step 23: choose your favorite surface or bottom up

Step 24: a small dimple appears on the cake surface because a big bubble is not shaken out

Step 25: cut into pieces

Materials required:

About 4 yolks: 75g

Fine granulated sugar: 60g

Cake powder: 85g

Milk: 60g

Corn oil: 50g

Salt: 1g

Protein about 4: 155 G

Note: 1. It is best to weigh the egg yolk and protein, because the eggs are large and small; 2. After the cake is pasted into the mold, be sure to hold the mold with both hands, shake it from top to bottom, and shake out the big bubbles, but not too many times; 3. The prepared Qifeng cake does not retract, does not close the waist, and can return to its original state after pressing it with one hand; 4. The baking time and temperature should be determined by the baking time 5. The formula is suitable for 8-inch cake mold.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet