Lemon Chiffon Cake

Lemon Chiffon Cake

Introduction:

"For the sake of my daughter who goes to class tomorrow morning, I specially prepared lemon Chifeng cake with fresh taste."

Production steps:

Step 1: peel the lemon with half of it, remove the white part, and use a kitchen knife to chop or grind it.

Step 2: separate the yolk from the protein

Step 3: put the egg white in a clean egg bowl without water and oil, and add 6 drops of lemon juice.

Step 4: add vegetable oil, milk, 40 grams of sugar and salt to the yolk.

Step 5: first, beat the protein and add the sugar three times

Step 6: when the egg yolk turns into a hard foaming state at high speed, lift the egg beater, and a small sharp hook will appear, which will turn the egg beater upside down, and the egg yolk will not fall down.

Step 7: then sift in the low gluten flour and lemon peel, add them into the egg yolk, and use the egg beater to cross the flour. After mixing, turn on the egg beater to cross the flour at a low level, and stir evenly in about 10 seconds.

Step 8: stir into a delicate yolk paste

Step 9: take one third of the protein and put it into the egg yolk paste.

Step 10: Mix 1 / 3 protein evenly, pour it into the remaining protein, and then mix well. Preheat the oven 180 degrees for 10 minutes.

Step 11: fill the paper cup for 8 minutes, put it into the oven and heat it at 180 ℃ for 20 minutes

Materials required:

Eggs: 6

Low gluten flour: 95g

Vegetable oil: 50g

Pure milk: 50g

Sugar: 60g

Salt: 2G

Lemon: 1 / 2

Note: lemon peel half, must be from grinding into debris

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet