1. 1. Material preparation
2. 2. Make egg yolk paste first, first add 30 grams of powdered sugar to 5 egg yolks at once.
3. 3. Use a manual whisk to lightly disperse and stir evenly, without whisking.
4. 4. Add 40 grams of pure milk and 40 grams of salad oil in sequence, and stir evenly with a manual whisk.
5. 5. Sift in 85g low-gluten flour with a flour sieve, and stir from bottom to top with a spatula until it is evenly mixed. (Stir up from the bottom, do not stir in circular motions, do not stir too much to prevent the flour from becoming gluten. If the flour becomes gluten, the taste of the cake may be too tough and affect the softness of the cake).
6. 6. Then the egg yolk paste is ready.
7. 7. Next we start to make meringue. First add 5 drops of lemon juice to the egg white (adding lemon juice is to acidify the pH of the egg white, but also to stabilize the foam and help to beat)
8. 8. Beat with an electric whisk until it looks like a fish-eye bubble.
9. 9. Then add 1/3 of the granulated sugar (20g) and continue to beat until the egg whites begin to thicken.
10. 10. Add 1/3 fine granulated sugar (20 grams) and continue to beat with an electric whisk until the egg whites are thicker and lines appear on the surface.
11. 11. Add the remaining 1/3 fine sugar (20g). (If you add too much granulated sugar at one time, it will prevent the foaming of the egg whites, so when you beat the egg whites, it is generally used to add the fine sugar in batches. Of course, this does not mean that you add all the sugar in one time, and the egg whites will be beaten. No longer, but it will take more effort.)
12. 12. Continue to beat with an electric whisk for a while. When the egg beater is lifted and the egg white can pull out the curved sharp corners, it means that the wet foaming level has been reached.
13. 13. When the egg beater is lifted, the egg white can pull out a short and upright sharp corner, which indicates that the dry foaming state has been reached and the whisking can be stopped. (The degree of egg whites is very important)
14. 14. Use a spatula to put 1/3 of the egg whites into the egg yolk paste, and gently stir with a spatula (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming)
15. 15. After mixing evenly, use a spatula to put 1/3 of the egg white into the egg yolk paste, and gently stir evenly with a spatula.
16. 16. Finally, add the remaining 1/3 of the meringue to the egg yolk paste, and stir evenly with the same method until the meringue and the egg yolk paste are fully mixed. This is the cake batter after mixing. The state and color after mixing should be relatively thick and uniform light yellow.
17. 17. Pour the mixed cake batter into the mold,
18. 18. Hold the mold with your hand and shake it hard on the table a few times,
19. 19. Shock out the large bubbles inside.
20. 20. Preheat the oven at 180 degrees for 5 minutes, and then put the mold in the oven for baking. (180 degrees, upper and lower fire, middle and lower floors, 50 minutes)
21. 21. After baking the cake, take it out of the oven, shake it twice on the table, and then immediately buckle it upside down on the cooling rack until it cools.
22. 22. After cooling completely, remove the cooling rack, turn the cake mold upside down, and demold the cake with a mold release knife. (Make N 8-inch chiffon cakes, the height is about 5.5cm)
23. 23. Push down the chiffon cake with your hands,
24. 24. Push the chiffon cake down with your hands, and the chiffon cake will bounce back and become the original shape, which means that you have succeeded in doing it. (You can look at this picture carefully, because I used too much force, three places on the surface of the chiffon cake were broken by my fingers)
25.
25. Cut into pieces and enjoy (it is very delicious to eat directly). It can also be used to make all kinds of decorated cakes!
(Junzhi always beats the egg whites first, and then makes the egg yolk paste. Before making it according to Junzhi’s recipe, beat the egg whites and put them aside or put them in the refrigerator, but it is easy to defoam, so I now make chiffon first to make the egg yolk paste and then Beat the egg whites, it is not easy to defoam, and the success rate will be greatly increased)
Tips:Baking time: 50 minutes Baking temperature: 180 degrees Oven level: middle and lower level Baking category size: 8 inches finished product can be eaten by several people: 3-5 people how many finished products can be made by the amount of material formula: 1 upper and lower heating control temperature: The upper and lower heating tubes control the temperature at the same time
Things to note:
1. When adding sugar in the middle of beating the egg white, it is best to add it in 3 times, so that the texture of the egg white will gradually become finer. (If too much sugar is added at one time, it will prevent the foaming of the egg white, so when beating the egg white, it is generally customary Use the method of adding sugar in portions.)
2. The beaten egg yolk paste and meringue should not be drawn in circles when they are added together and stirred. If the meringue is drawn in circles, the meringue will defoam. If the meringue is defoamed, the chiffon cake will be sent. Can't get up, the correct way is to swipe through the middle and turn up from the bottom.
Pour the cake batter into the mold, hold the mold with your hand and shake it on the table a few more times to shake out the large bubbles inside. If it does not shake, the baked cake will be empty.
3. The egg whites must be beaten to dry foaming before the chiffon cake will rise. If it is wet foaming, the chiffon cake will not be fluffy.
4. The egg yolks and egg whites or glass bowls must be free of water and oil.
5. It is recommended to use anode cake molds to make chiffon cakes. It is not recommended to use non-stick molds to make chiffon cakes. (The reason why anode molds are better for chiffon cakes. If ordinary cake molds are used to make chiffon, it is easy to fail. Because of this The softness of the cake makes the cake unable to get up with ordinary molds, and the cake will fall down when it is baked. The characteristics of the anode mold are: the periphery of the mold is similar to frosting, and the chiffon cake liquid can run along the side Getting up greatly improves the success rate)
