Vanilla chiffon cake -- the most basic cake

Vanilla chiffon cake -- the most basic cake

Introduction:

"Qifeng in Qifeng cake is the transliteration of French Chiffon (originally Chiffon), which means that the cake has a light and soft texture like silk. The legend of Qifeng cake was invented by a man named Harry Baker in Los Angeles in 1927. The reason why Qifeng cake has a fluffy and soft taste is that it uses protein cream made from egg white. The light and refreshing taste is that it uses salad oil and water. And the cake can also add a variety of seasoning materials, taste more varied, which is one of its great charm. It has low calorie and can be eaten directly without adding anything after baking, which is the reason why its popularity is still high up to now. It is the characteristic of Qifeng cake to stand tall after baking. This one uses less natural oil to make the cake

Production steps:

Step 1: prepare the material, separate the egg yolk and protein in a container without oil and water;

Step 2: add the sugar into the yolk, and stir well with the beater;

Step 3: add water and stir evenly;

Step 4: add salad oil slowly and evenly;

Step 5: add a little vanilla oil and stir well;

Step 6: sift in 1 / 2 of low powder and stir evenly;

Step 7: stir until the batter is smooth and sticky, then sift in the remaining 1 / 2 of the low flour and stir evenly; (it's much easier to use the electric egg beater, I use the manual egg beater, and my hands are too tired;)

Step 8: whisk the egg white in the mixing basin with an electric egg beater until the egg white starts to blister, and then add 1 / 3 of the fine granulated sugar; (you can make the egg yolk paste slightly in advance before making it, and pay attention to the following tips.)

Step 9: whisk until the egg white turns white, then add 1 / 3 sugar to whisk;

Step 10: beat to the obvious soft sharp corner, then add the remaining 1 / 3 of the fine sugar;

Step 11: continue to beat until you can pull out the upright and complete sharp corners, the cream looks glossy, and the beating of the protein is completed;

Step 12: add 1 / 3 of the whipped protein into the egg yolk batter, and stir evenly with a rubber scraper;

Step 13: then pour the egg yolk paste into the remaining protein and mix well;

Step 14: pour into the 7-inch mold, press and hold the cylindrical inner mold, place it on the cushion cloth and gently shake it to make the batter evenly spread;

Step 15: put it into a 170 degree preheated oven, the penultimate layer of the oven, heat up and down, bake for about 35 minutes. (it can be adjusted according to your own oven) this is just like putting it into the oven;

Step 16: This is the appearance of quick baking, and it will be higher after baking;

Step 17: when you get out of the oven, immediately put it on the cooling rack and demould it after it is completely cool; if you want to mount flowers, you can cut off the uneven bottom with a cake knife and trim it. If you want to eat it directly, you don't need it;

Materials required:

Yolks: 3

Water: 30 ml

Fine granulated sugar: 30g

Salad oil: 30g

Natural vanilla oil: a little

Low gluten flour: 50g

Egg white: 3

Note: 1. The protein cream can be made a little in advance, covered with plastic film and put in the refrigerator for standby; 2. When the protein cream is whipped, pay attention to always lift the egg beater to observe the state of whipping;

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Vanilla