Chiffon Cake

Chiffon Cake

Introduction:

"Ah... It's hard to look back on the past. Qi Feng's madness was finally a success. As soon as he was finished, he was divided up by his elder sister before he was cold enough. "

Production steps:

Step 1: separate the yolk and white of the egg, take 4 yolks and add 50mi milk

Step 2: Add 20 grams of sugar and mix with a hand beater until the sugar melts

Step 3: add 50mi oil in three times, and mix until smooth

Step 4: stir it up

Step 5: sift the flour and mix it several times,

Step 6: mix into no flour particles, the egg paste is very smooth and rich

Step 7: prepare the protein, add the remaining 60 grams of 1 / 3 sugar, drop in lemon juice or vinegar

Step 8: beat the electric egg beater to the eye blisters of the fish and add the sugar for the second time

Step 9: beat until the wet foam, add all the remaining sugar, beat until the lines are clear as shown in Figure 9

Step 10: take one-third of the protein into the egg yolk paste, mix well with the method of stirring up and down

Step 11: pour all the egg paste mixed with scraper into the protein, mix well with the same method, do not circle, so as to avoid defoaming

Step 12: This is the cake paste that has been mixed. Fill the mold with 6 minutes, shake out bubbles and cover with tin foil

Step 13: preheat the oven 150 degrees and bake for 50 minutes. Each oven is different, so the heat should be controlled by yourself. When the baking time is 20 minutes, take down the tin foil and let it color. Watch it all the time to avoid burning

Step 14: after demoulding

Step 15: the light is bad. It's already 12 o'clock at night

Step 16: small

Materials required:

Low gluten powder: 60g

Eggs: 4

Sugar: 80g

Salad oil: 50ml

Milk: 50ml

Salt: 2G

Lemon juice: appropriate amount (or 2 to 3 drops of white vinegar)

Note: protein is the key to Qi Feng, egg basin must be clean and oil-free

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: sweet