Chiffon Cake

Chiffon Cake

Introduction:

Production steps:

Step 1: separate the eggs, mix the yolk + milk + salad oil + 30g sugar

Step 2: sift in low gluten flour

Step 3: the yolk part is ready

Step 4: add sugar to the protein three times until it is dry and foamy, as shown in the picture: it will not droop

Step 5: 3 protein and egg yolk stirring, remember to stir up and down, similar to stir fry. Do not circle, easy to defoaming

Step 6: stir well and the remaining protein

Step 7: pour in the cake grinder. The town is bubbling. Put in the preheated oven and bake for 20 minutes

Step 8: after the test, turn the button back immediately, and demould after air cooling

Materials required:

Eggs: 4

Fine granulated sugar: 80g

Salad oil: 50ml

Low gluten flour: 90g

Pure milk: 50ml

Note: 1: the protein must be fully sent; 2: do not draw a circle when mixing, easy to defoaming; 3: after the test, it should be turned back immediately, or the cake is easy to retract; 4: it should be fully baked; 5: it can be demoulded after being fully cooled

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: other