Chiffon Cake

Chiffon Cake

Introduction:

Production steps:

Step 1: add 15g sugar to 4 egg yolks and mix well.

Step 2: add corn oil and mix well.

Step 3: add milk and mix well.

Step 4: sift in the low gluten and mix well until there are no particles.

Step 5: mix well.

Step 6: add lemon juice to the four proteins and add sugar three times. From low speed to high speed. Beat until dry foaming.

Step 7: add one-third of the egg yolk into the egg yolk paste, mix evenly with the J-shaped method, pour into the remaining protein paste and continue to mix well.

Step 8: mix well and pour into the mold. Shake three times to make bubbles. Put it into the oven preheated at 150 ℃, bake at 150 ℃ for 25 ~ 30 minutes, and turn it to 170 ℃ for about 25 minutes. If the surface is too fast, tin foil can be quickly covered. Take it out and turn it back quickly until it's cool!

Materials required:

Low powder: 75g

Fine granulated sugar: 15g + 40g

Corn oil: 40g

Milk: 60g

Eggs: 4 (about 240g)

Lemon juice: a few drops

Note: the whole process had better not open the oven door to prevent retraction!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet