Chiffon Cake

Chiffon Cake

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: separate the egg yolk and protein with the egg separator, and the basin containing protein must be free of oil and water.

Step 3: add corn oil, milk and sugar to egg yolk, and mix well with manual beater.

Step 4: sift in the low powder.

Step 5: stir evenly until there are no particles.

Step 6: add the sugar into the protein three times, and use the electric egg beater to beat until it is dry and foamy.

Step 7: add a third of the beaten egg yolk paste to the egg yolk paste.

Step 8: stir up and down with a scraper.

Step 9: pour the batter into the protein bowl.

Step 10: mix well with the same method.

Step 11: pour the mixed cake paste into the mold and shake it hard.

Step 12: preheat the oven, heat up and down 130 degrees, 60 minutes out. Let cool and demould.

Materials required:

Eggs: 3

Sugar: 45g

Milk: 40g

Corn oil: 40g

Low powder: 60g

Note: there is no white vinegar and lemon juice at home, so they don't add protein directly.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor