Chiffon Cake

Chiffon Cake

Introduction:

"This Qifeng cake is popular. Almost everyone is the first to make it. There are successes and failures, and they will succeed several times."

Production steps:

Step 1: separate the eggs into the pots and set them aside

Step 2: add corn oil and milk into the yolk bowl and stir well

Step 3: sift the low gluten flour into the egg yolk basin and stir until there are no particles

Step 4: at this time, add the sugar, lemon juice into the egg white basin, add the sugar into the egg white basin three times, until the egg white basin is wet

Step 5: Take 1 / 3 protein cream into egg yolk paste and mix evenly

Step 6: then pour the egg yolk paste into the protein cream, mix well, and you will get the cake paste

Step 7: pour the cake paste into the 8-inch anode grinder, shake it a few times, shake away the bubbles, send it to the electric oven with preheating temperature, heat up and down 150 degrees, and bake for 60 minutes

Step 8: when it's out of the oven, it's also necessary to shake it. After four hours, you can taste it. The taste is very delicate, and it's very popular

Materials required:

Eggs: 4

Fine white granulated sugar: 80g

Low gluten flour: 80g

Milk: 60g

Corn oil: 50g

Lemon juice: 1 teaspoon

Note: protein should be hard to hit, hit a small bend hook

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor