11 Inch Square Chiffon
by Rou Hao Lin Qi
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare all materials
2. Egg liquid separation
3. Pour the egg white and egg yolk into two stainless steel basins without water and oil
4. Add egg yolk to pure milk, corn oil
5. Stir well
6. Sift in the flour
7. Stir to a powder-free state, and stir in a z-shape. Set aside for later use.
8. Egg white, add a few drops of white vinegar
9. Use a whisk to make big bubbles
10. Add one third of the sugar and continue to beat
11. While it's blowing, add all the sugar
12. Whip until hard foaming, with obvious lines, and the egg liquid does not flow.
13. Add one-third of the egg whites to the yolk
14. Stir well
15. Pour all the egg white and egg yolk mixture into the remaining egg whites, repeat the previous step, stir evenly, and set aside.
16. Prepare a baking tray and spread a layer of baking paper for easy demoulding.
17. Pour the egg mixture into the baking dish
18. Vigorously vibrate the bakeware to evenly distribute the egg liquid and make the surface flat.
19. Preheat the oven to 145 degrees for 40 minutes.
20. Take it out and put the net rack on the cake
21. Undercut
22. Take out the mold, first carefully tear open the four corners of the paper, and then slowly pull open the baking paper with both sides
23. Shaping, cut off the raised parts on the four sides.
Tips:The quantity I have here is an 11-inch quantity. If you make two, all materials will be doubled!
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