8-inch Square Chiffon Cake
1.
Sift the low-gluten flour and set aside
2.
The egg white is separated from the egg yolk, the egg white is frozen in the refrigerator, and the egg yolk is warmed up at room temperature
3.
Pour milk and vegetable oil (I usually use corn oil for chiffon cakes) into a basin, and add half of the fine sugar
4.
Use a manual whisk until fully integrated and emulsified
5.
Sift the low-gluten flour that has been sieved once again
6.
Use a cross-drawing method to stir until there is no dry powder
7.
Add egg yolk
8.
Use a spatula to mix into a delicate egg yolk paste (this method of putting the egg yolk later can make it easier to get a delicate batter). Don't stir too much in this step to maintain the unique natural egg yolk flavor.
9.
Take out the egg white from the freezer of the refrigerator. At this time, thin ice has formed on the edge of the egg white basin. The egg white will be more stable after being frozen to this degree.
10.
Add a little salt, squeeze in a few drops of lemon juice (make the egg whites easier to beat and increase stability) with an electric whisk at medium speed until coarse foaming, add a small amount of fine sugar
11.
The electric egg beater is turned on and sent quickly for about 4 minutes, until the foam is soft and fluffy and splashes on the side wall of the basin. Add 1/2 the remaining fine sugar
12.
Pass it quickly for 30 seconds, then add the rest of the caster sugar
13.
Let it go quickly for another 30 seconds to 1 minute, until the meringue is light, fluffy and shiny. Lift the whisk and you can see the small upright corners.
14.
Use a spatula to dig 1/3 of the meringue into the egg yolk paste, and use a spatula to quickly scrape until smooth
15.
Specific technique: the scraper cuts from one side of the basin
16.
The side of the spatula touches the batter, and strokes from one side of the bowl to the other (approximately from 2 o'clock to 8 o'clock on the clock)
17.
Then turn the spatula upside down to press into the batter (that is, turn it up to about 9 o'clock), hold the spatula in your right hand and stir it, and turn the bowl counterclockwise 60 degrees with your left hand. Pay attention to maintaining a certain speed and scrape quickly and rhythmically
18.
Stir until the cake batter becomes smooth, pour it into the egg white bowl, continue to scrape sharply and quickly (about 30~35 times)
19.
Make the cake batter evenly, fluffy and shiny. Use a spatula to pick up the cake batter and turn it over. The cake batter will not drip immediately.
20.
Pour the cake batter into the mold. At this time, the cake batter should slowly pour into the mold like a ribbon. If the cake batter falls into the mold ticking down, you won't be able to make a good cake. Gently turn the mold to make the surface of the cake batter flat, and slowly shake it twice to produce large bubbles. Use a toothpick to pierce the bubbles
21.
Put it in the preheated oven at 150°C (the temperature indicated by the thermometer in the oven), the middle and lower layer, heat 130°C and 115°C for 55 minutes, then heat 140°C and 120°C for 15 minutes. Once out of the oven, immediately drop it from a height of 30 cm, and then buckle upside down to let cool
22.
Once it has cooled down, you can demould. Use your hand to press down the edge of the mold to separate the edge of the cake from the mold, so that the four sides of the cake are separated from the mold after a turn. Come out (don’t worry about crushing the cake, a successful chiffon cake will rebound when pressed down by hand)
23.
Separate the cake from the bottom of the mold by the same hand (I forgot to take photos of the upside-down and demoulding, just use the original photos taken when making the round mold chiffon to illustrate)
24.
The whole cake is unmolded
25.
Can be cut into pieces
26.
Or just decorate it a little, and make it into a beautiful birthday cake.
Tips:
Also note: during baking, the lower fire should not be too high or too close to the lower fire, so as not to dent the bottom. There are 5 floors in my oven, and I bake them on the second-to-last floor.
