Plain Chiffon cake

Plain Chiffon cake

Introduction:

"It's said that Qifeng cake needs to go through" seven Craziness "to succeed. This seemingly simple but meticulous method is needed to make a perfect and delicate cake. I've gone through" three Craziness "and I'm a little afraid to try it again. This time, I wanted to make a decorated cake for my mother's birthday. I finally summoned up the courage to try it again. I didn't expect that this time, because I had the motivation and very careful method, Let me a little proud, although not very extreme, but for me as a novice baking scholar is quite satisfied

Production steps:

Step 1: prepare all the materials, separate the egg yolks and put them into oil-free and water-free containers, and sift the flour.

Step 2: beat lightly with egg beater, add 30g sugar, stir well

Step 3: add 40 grams of milk and stir well

Step 4: add another 40 grams of salad oil and stir well

Step 5: stir until all are blended

Step 6: add the sifted flour and gently mix with a rubber scraper

Step 7: stir until the flour and egg are completely mixed without particles

Step 8: you can beat the egg white at this time. Use the egg beater to beat the egg white until it looks like a fish eye blister. Add 1 / 3 of the sugar

Step 9: beat until the protein begins to thicken, then add 1 / 3 sugar

Step 10: continue to beat until there are lines on the surface of the protein, add the remaining 1 / 3 sugar

Step 11: continue to beat until the egg beater is lifted and the protein can be pulled out of the curved sharp corner, which means that it has reached the degree of wet foaming, and you have to continue to beat at this time

Step 12: when the protein can pull out a small and upright sharp corner, it means that it is in the state of dry foaming.

Step 13: add 1 / 3 protein to the egg yolk paste, and gently mix it up and down with a rubber scraper

Step 14: after mixing evenly, pour the egg yolk paste mixture into the container containing the protein paste, and mix it up and down with the same method until it is completely uniform

Step 15: the mixture should be thick and uniform light yellow

Step 16: pour it into the cake mould, smooth it, shake it twice to shake out the air bubble inside

Step 17: put into the preheated oven, 160 degrees, about 50 minutes - 1 hour

Step 18: take the baked cake out of the oven and put it on the cooling rack until it cools before demoulding

Step 19: when demoulding, gently draw a circle along the inner side of the mold with a knife to take it out easily

Step 20: cut it into pieces and you can eat it. It can also be used to make all kinds of flower mounted cakes and mousse cakes

Materials required:

Eggs: 5

Low gluten flour: 85g

Salad oil: 40g

Milk: 40g

Sugar: 60 g protein

Note: 1: when baking Qifeng cake, you can't use anti stick cake mold, and you can't oil and lay oil paper around the mold, because Qifeng needs to rely on the adhesion of mold wall to grow high, otherwise Qifeng will not grow high, which is what you say. The second time I failed to make Qifeng, it was because I applied oil, which led to the cake not growing high! 2: When mixing egg yolk paste and protein, use the method of turning, do not stir in circles, so as to avoid protein defoaming. 3: when mixing egg yolk paste and protein, it becomes thicker and thicker. If it is found that it is not thick or even thinner in the mixing process, there will be many small bubbles on it, indicating that the protein defoaming, so that the cake will not grow up. 4: do not pour too full when pouring into the mold, because it will also grow High, for example, I poured too much this time. 5: to make Qifeng cake, we must use tasteless vegetable oil and salad oil

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor