Chiffon Cake

Chiffon Cake

Introduction:

Production steps:

Step 1: prepare the material, sift through the low separation, separate the egg yolk, and make sure that the container containing the protein is free of oil and water

Step 2: beat the egg yolk until it has eye blisters. Add 1 / 3 sugar

Step 3: continue to beat until the protein begins to become more viscous, add 1 / 3 of the sugar (20g) and continue to beat. When the surface appears lines, pour in the remaining 1 / 3 of the sugar (20g) and continue to beat. Lift the egg beater, and the protein can pull out the curved sharp corner, indicating the degree of wet foaming

Step 4: continue to beat, lift the egg beater, the protein can pull out the short upright sharp corner, indicating the state of dry foaming, then the protein is beaten, you can put it in the refrigerator first

Step 5: next, make the egg yolk paste. Add 30g sugar to 5 egg yolks, and use the egg beater to beat them gently. Don't beat them too much. Add 40 grams of salad oil and 40 grams of milk to the egg yolk. Stir well

Step 6: sift 85 grams of low gluten powder into the egg yolk mixture, gently stir with a rubber scraper, do not stir too much to prevent gluten in the flour

Step 7: add 1 / 3 of the protein into the egg yolk paste, gently stir it with a rubber scraper (turn it from the bottom to the top, do not draw a circle, so as to avoid protein defoaming)

Step 8: after mixing evenly, pour the egg yolk paste into the protein container, and use the same method until the protein and egg yolk paste are fully mixed, showing a uniform viscous state, light yellow

Step 9: pour the mixed cake paste into the mold, smooth it, hold the mold by hand and knock it several times to shake out the bubbles inside

Step 10: put in the preheated oven, heat up and down, bake at 140 ℃ for about 25 minutes at the bottom of the oven, then the cake rises out of the mold and reaches the top.

Step 11: turn to 170 and continue baking for about 25 minutes. Touch the surface of the cake with your hand. If it is elastic, it means the cake is baked

Step 12: take out the cake, put it on the cooling rack immediately, let it cool and demould

Step 13: This is a cake made of small paper cups

Step 14: This is a 6-inch cake

Materials required:

Low gluten powder: 85g

Eggs: 5

Salad oil: 40g

Fresh milk: 40g

Sugar (added to protein): 60g

Sugar (add to egg yolk): 30g

Note: 1. This is the formula of 8-inch round mold. I used 6-inch round mold, and made 4 small paper cups for the surplus. 2. Demoulding should wait until the cake is completely cooled. Turn the demoulding knife around the edge of the mold. Use the cake knife to wipe it in from the bottom of the cake. 3. Add a few drops of lemon juice or white vinegar when beating the egg white. 4. Use tasteless salad oil instead of peanuts Heavy oils such as oil, olive oil, etc

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet