Lazy people make cakes

Lazy people make cakes

Introduction:

Chiffon cake, chiffon in English means chiffon. It's a delicate and silky cake. Different from sponge cake, sponge cake is made by whipping whole eggs, while Qifeng cake is made by whipping protein. It is also the most popular cake at present, which is mainly due to its softness and delicious taste. "

Production steps:

Step 1: separate egg protein and yolk.

Step 2: beat the egg yolk into the shape of fish eye blister with egg beater, add 1 / 3 of sugar (18G)

The third step: continue to fight, protein white foam becomes thick, then add 1/3 of fine sugar.

Step 4: next, when the protein is scratched, add the final 1 / 3 of sugar

The fifth step: then we have to send it to dry foam. (when the egg whisk is raised, the protein can pull out the sharp corner when it is wet foaming. We want dry foam, we must hit the short upright sharp corner, and pour the protein foam down, and it will not fall off), and put it in the fridge.

Step 6: combine egg yolk, oil, milk, sugar (25g) and sifted low gluten flour, and turn them evenly. (attention should be paid not to stir in circles to prevent gluten in flour)

Step 7: take out 1 / 3 of the frozen protein dry bubble, mix it into the egg yolk paste, and turn it up and down evenly.

Step 8: pour the mixed egg paste into the protein, and turn it with the same method.

Step 9: pour half of the egg paste into the frying pan and bake it slowly for 20 minutes (pay attention to control the heat when using the frying pan. If you have an electric pan, it's more convenient). If there is an oven, it's the best (I don't have this condition). Pour all the egg paste directly into the cake mold, put it into the preheated oven, bake at 170 ℃ for 30 minutes.

Step 10: pour the other half of the egg paste into the rice cooker, press the button to cook, and wait for about 20 minutes.

Materials required:

Eggs: 4

Flour: 70g

Odorless vegetable oil: 35 ml

Milk: 35 ml

Fine granulated sugar: 5025g

Vinegar: a little

Fine salt: a little

Note: 1, protein at 20 degrees Celsius is the easiest to send, but also much easier than the whole egg, with the egg beater continuous beat, about five or six minutes can be beaten into a dry bubble. It should be noted that the container for protein must be clean, without oil or water. If you don't have an egg beater, you can beat it by hand. However, in any case, it must be sent fully; 2. Qifeng cake has strict requirements on the proportion of ingredients, and any wrong proportion (even one more egg) will affect the taste of the cake, and even lead to the failure of the cake; 3. When mixing egg yolk paste and protein, we must pay attention to the technique to avoid defoaming. Remember not to stir in circles; 4, choose vegetable oil is to use tasteless, do not use heavy flavor, so as not to affect the taste of Qifeng cake; 5, conditional use of the oven to bake, in the choice of mold, can not choose anti stick, also can't oil, can't spread oil paper, so as to make better. Because when baking Xifeng cake, you need to rely on the adhesion of the mold wall to climb up; 6. Many people think that Qifeng cake is not easy to make, but I think that if you can pay attention to the above points, with a serious and meticulous attitude, you will succeed.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet