Chiffon Cake

Chiffon Cake

Introduction:

"I haven't done prestige for a long time. Today I do prestige, but to tell you the truth, every time I bake it, the prestige will crack, so I don't like to do it very much. Today I do the same thing, but I still crack a little. I don't know what's going on, ha ha, but the taste is still the same."

Production steps:

Step 1: prepare materials

Step 2: separate the eggs

Step 3: add sugar to the yolk

Step 4: add milk

Step 5: add salad oil and stir evenly

Step 6: sift the flour

Step 7: sift the flour again and add it to the yolk

Step 8: mix well

Step 9: start beating protein, add a few drops of white vinegar, and then add sugar

Step 10: beat until the beater has a small sharp corner

Step 11: divide part into egg yolk and stir evenly. Stir irregularly

Step 12: mix well

Step 13: pour the egg yolk paste into the remaining protein and continue to stir well

Step 14: back into the mold, gently shake the mold in a few shakes

Step 15: bake in a 180 degree oven for 50 minutes

Step 16: come out to cool and demould

Step 17: finished product

Materials required:

Low gluten powder: 150g

Eggs: 5

Milk: 100g

Sugar: 80g

Note: I haven't baked prestige for a long time, maybe the weather changes, protein is easier to pass, so you should observe more when beating protein

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor