Cream Chiffon Cake

Cream Chiffon Cake

Introduction:

"I worry about breakfast every morning. I didn't buy it the night before, and I can only make it now the next day. Today I saw a cake recipe in the book, so I made it according to it. It's not bad. The skin is a little cracked and the taste is OK. I cut it in the middle and add a layer of cream. I think it's very delicious. I don't have to worry about it in the morning."

Production steps:

Step 1: prepare the materials, separate the egg white and yolk, and keep the bowl free of oil and water.

Step 2: add lemon juice to the egg white and beat it with an egg beater.

Step 3: add 30g sugar in three times, stir it into a hard bubble, and the texture appears. When you lift the egg beater, the protein can be curved.

Step 4: add milk, oil and 30g sugar to the yolk. Beat well with an egg beater.

Step 5: beat well with egg beater.

Step 6: pour 1 / 3 of the egg yolk into the egg yolk paste and stir with a rubber scraper from top to bottom.

Step 7: stir well, pour the egg yolk paste into the protein bowl, and stir evenly from top to bottom with a rubber scraper.

Step 8: sift the flour into the batter bowl and stir well.

Step 9: preheat the oven at 150 ° for 5 minutes.

Step 10: pour the egg paste into the cake mold, put it into the oven, bake at 150 ° for 55 minutes (the power of the oven is different, bake for about 40 minutes first, then add time according to the situation.)

Step 11: how it looks after baking. (a little too much, so the reverse side)

Materials required:

Yolks: 5

Protein: 5

Low gluten flour: 120g

Sugar: 60g

Milk: 80ml

Oil: 80ml

Baking powder: 1g

Lemon juice: right amount

Sandwich: right amount

Note: 1, before eating the cake can be divided into two layers, put sandwich taste will be better. 2. The time of the oven should not be too standard, you can add and subtract the time by yourself.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet