Vanilla Chiffon Cake (8 inches)

Vanilla Chiffon Cake (8 inches)

Introduction:

Production steps:

Step 1: 1. Isolate protein and yolk

Step 2: the container for protein should be free of oil and water, absolutely clean, and the protein should not be mixed with a little yolk.

Step 3: 2. Take appropriate amount of vanilla clip and put in milk, heat slightly, remove the shell of vanilla clip, and cool the milk for standby.

Step 4: 3. Add oil and sugar powder into the egg yolk and mix well

Step 5: add the prepared Vanilla Milk and mix well

Step 6: then add the sifted low powder

Step 7: mix well with the method of cutting and mixing, and then form the egg yolk paste

Step 8: beat the egg white to the fish's eye blisters, add white and 1 / 3 sugar powder

Step 9: continue to beat until the bubbles are fine, then add 1 / 3 of the sugar powder, beat until the wet foam, and add the remaining sugar powder

Step 10: beat the protein until it foams.

Step 11: scoop 1 / 3 of the protein into the egg yolk paste, and mix well by cutting and mixing

Step 12: pour it back into the protein, and continue to mix well by cutting and mixing.

Step 13: pour the mixed cake liquid into the mold, shake a few times, shake out the gas, and preheat the oven at the same time. After preheating, put the cake liquid into the middle and lower layer of the oven and bake for 65 minutes. If the color in the middle is too deep, cover it with tin foil. Otherwise, try not to open the oven door.

Step 14: take it out after baking, turn it upside down until it is cooled and demould.

Materials required:

Eggs: 5 to 6

Low powder: 90g

Corn oil: 70g

Milk: 80g

Sugar powder: 60g (protein)

Vanilla clip: right amount

White vinegar: a few drops

Note: baking: middle and lower layer, 136 degrees, 65 minutes

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet