Chiffon Cake

Chiffon Cake

Introduction:

Production steps:

Step 1: separate the egg yolk and white and put them into two containers without water and oil. It is recommended to use a deeper container for egg white

Step 2: beat egg yolk; add cooking oil, milk, sugar, sifted low powder, stir well and set aside

Step 3: add lemon juice to egg white and start beating

Step 4: add 1 / 3 sugar to the fish eye bubble and continue to beat

Step 5: wet foaming, adding 1 / 3 sugar to continue

Step 6: close to dry foaming, and then add the remaining sugar until dry foaming

Step 7: close to dry foaming, then add the remaining sugar to beat until dry foaming

Step 8: mix one third of the protein into the yolk paste

Step 9: mix one third of the protein into the yolk paste

Step 10: mix one third of the protein into the yolk paste

Step 11: oil the mold

Step 12: pour the batter into the cake mould

Step 13: shake out the big bubbles inside

Step 14: shake out the big bubbles inside and put them into the preheated oven

Step 15: up and down the fire, 170 degrees, 35 minutes (the time can be controlled by yourself)

Step 16: finished product

Materials required:

Yolks: 5

White granulated sugar: 30g

Salad oil: 8g

Milk: 80g

Low powder: 120g

Protein: 5

Lemon juice: 3 drops

Note: 1. The eggs should be fresh, and the eggs in the refrigerator should be taken out in advance; 2. The paste added with flour should not rotate when stirring to prevent gluten; 3. The protein must be beaten to dry foaming; 4;

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet