Lemon chiffon cake for summer

Lemon chiffon cake for summer

Introduction:

"It's very suitable for summer. It's refreshing and not greasy. It's really airy. Besides, it doesn't need to match with cream and jam. Its own flavor is invincible. The production is also very simple. Beginners can try it. This Qifeng cake is suitable for making cake rolls and eating alone. I haven't tried it as cream cake embryo, If you're interested, you can try it. It's not a big problem. After baking, put it upside down on the grid and let it cool. "

Production steps:

Step 1: collect large amount of materials, separate the egg white and yolk, and pad the baking pan with oil paper

Step 2: pour 15 grams of sugar into the yolk and beat with a hand beater until the sugar melts

Step 3: add salad oil to egg yolk and stir well

Step 4: mix the lemon juice and cold boiled water, then pour into the egg yolk liquid and stir well

Step 5: pour lemon peel into egg yolk and stir well

Step 6: sift low gluten flour into egg yolk,

Step 7: gently mix the batter with a hand egg beater in an irregular direction. Do not mix for too long to avoid gluten

The eighth step: start to use the protein. Granulated sugar is added to the protein 3 times. The egg is beaten by the electric egg whisk until the coarser bubbles appear. Add the first sugar and continue beating.

The ninth step: beat the protein until it is thinner than the foam, add second sugar when the volume is bigger, continue to stir.

The tenth step: beat the protein to the thicker, slightly appear the texture, the foam is fine, when there is a certain glossiness, add third times sugar, continue stirring.

Step 11: stir until the egg is wet and foamy. When the egg beater is lifted, a small hook will appear. The protein bowl will be turned upside down and the protein cream will not flow down

Step 12: Take 1 / 3 of the protein cream into the egg yolk batter bowl, turn it up and down with a scraper, and mix it evenly

Step 13: pour the remaining protein into the egg yolk batter as well. (or pour the egg yolk batter into the remaining protein.)

Step 14: pour the batter into the baking pan, shake the pan gently after pouring the batter, shake out big bubbles, put it into the preheated oven, heat up and down, 175 ℃ for about 14 minutes

Step 15: after baking and taking out, buckle upside down on the grid to cool

Materials required:

Yolks: 3

Fine granulated sugar: 55g

Salad oil: 21g

Cold boiled water: 21 ml

Low gluten flour: 48g

Protein: 3

Fresh lemon juice: 12 ml

Lemon dander: half or one

Note: 1. The oven must be preheated in advance. 2. After sifting the flour into the egg yolk liquid, it must be stirred evenly in an irregular direction. 3. For the novice, it is necessary to stop to inspect the protein when it is whipped, so as to avoid excessive whipping. 4. When the cake comes out of the oven, it should be buckled immediately. 5. Forget to say that lemon peel can be put more or less according to your preference, I put a whole lemon peel. It tastes very good and full of lemon. The amount of 12 ml lemon juice can be estimated according to 15 ml spoon

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: Fruity