1. Prepare all the ingredients first, and press the bananas into puree first.
2. Separate the eggs first, put the egg whites in an egg-beating bowl, which must be clean, oil-free and water-free, and put the egg yolks in another bowl for later use.
3. First process the egg yolk paste and mix the water and corn oil together.
4. Use a manual whisk to emulsify first, and stir evenly without seeing the oil.
5. Sift in the low-gluten flour.
6. Use a manual whisk to stir the low-gluten flour until there is no dry powder.
7. Then pour the egg yolks into the basin.
8. Then use a manual whisk to mix evenly, and use a zigzag method to mix to the liquid egg yolk paste.
9. Then add the mashed banana.
10. Use a spatula to mix the mashed banana and egg yolk evenly. The mixed batter will have a bit of banana chunks, which is fine.
11. After the egg yolk paste is finished, the meringue is processed. The electric whisk is turned on at a low speed, and the egg whites are first beaten to the fisheye bubble, and then one-third of the fine sugar is added.
12. When the egg whites are slightly fine and soft, add 1/2 of the remaining sugar.
13. Continue to beat until you stand up and beat the eggs to form a small hook, and then add the last fine sugar and cornstarch.
14. Continue to beat until you lift the egg-beater head-shaped hard, sharp hook, and delicate meringue.
15. Take one third of the beaten meringue into the egg yolk batter, use a spatula to cut and mix, and mix from 2 o'clock to 8 o'clock from bottom to top to mix the cake batter evenly, and mix until you see No egg white is enough.
16. Pour the freshly mixed batter back into the egg whites.
17. In the same way, cut and mix and stir from 2 o'clock to 8 o'clock from bottom to top to mix the cake batter evenly until the egg whites are not visible. The mixed batter is fluid but also It's sticky.
18. Pour the mixed batter into a 6-inch mold and pour it into 8 minutes full. Don't pour too much. Pour the remaining batter into a small cup. After pouring, the mold shakes a few times to produce large bubbles, and then use toothpicks to treat the small bubbles on the surface.
19. The Changdi air oven is preheated in advance, and the upper and lower heat is 150 degrees. Put the cake on the baking net and put it into the lowermost layer of the preheated oven. The actual temperature of the oven is 150 degrees and 50 minutes.
20. After being out of the oven, shake it a few times from a height of 20 cm to shake out the heat inside, and then immediately depress it for 2 hours until it is completely allowed to cool before it can take off.
Tips:1. Chiffon cake is the basis of cake making, but too many people always fail to make it. Therefore, to make a good chiffon cake, every step should not be sloppy.
2. The oil and water must be mixed evenly, otherwise the cake will be released from the mold during the baking process.
3. Insufficient egg whites will cause some of the egg whites to have defoamed, and the batter and egg whites will not be evenly mixed, which will cause large holes in the baked cake.
4. Put the mixed batter into the oven in time; otherwise, the batter will defoam and cause the surface of the cake to sink.
5. Do not open the oven door during the baking process, which will cause the cake to be unformed and immature. The honeycomb in the cake is filled with air. When it is baked in the oven, the air will expand due to the high temperature The top of the cake rises, and when the oven door is opened, the temperature also drops. As the temperature drops, the air in the cake shrinks, and the cake shrinks accordingly.
6. Corn starch is added to this recipe to make the meringue more stable, so that it is not easy to defoam.
7. The mashed banana must be weighed and made according to the amount, not too much, the batter will become thinner if it is too much, which will affect the success or failure of the chiffon cake.
8. The technique of shaking the batter is also very important. It should be cut and mixed, just like the cooking method, turning from bottom to top, remember not to stir, this will cause the egg whites to defoam.
9. How to determine whether the cake is cooked through.
Method: (1): Open the door in no hurry and observe that the cake will fall back to the level of the mold after it rises, and then bake the oven door after 5-10 hours. This is to prevent eggs.
