A Compulsory Course for Novice Bakers (basic)-milk Chiffon Cake

Name: A Compulsory Course for Novice Bakers (basic)-milk Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 85g Low-gluten flour; 60g milk; 50g Corn oil; 3 drops White vinegar; 60g White sugar (for egg white; 40g White sugar (for egg yolk)

by Insect's Restaurant

5.0 (1)

Favorite

Difficulty

Hard

Time

Serving

Chiffon cake is a basic and compulsory course for baking, but it is also difficult for the novices in baking. In fact, it is very simple to make a chiffon cake. Xiaodou summarized several points according to his own practice: 1. The time for the egg whites to be spent 2. The materials used to make the egg yolk paste should be clear 3. The beaten egg whites should be refrigerated immediately 4 .The mixing method should be correct. 5. The temperature should be just right. When Xiaodou first started making chiffon cakes, it would shrink very much. The height of the baked product was only 3 to 4 cm, and it basically didn't rise. But the batter that I stir is longer, and the egg whites are easy to defoam. Finally Doudou has the current results after several times of practice. The baked cake is very delicate and the sponge organization is very good (see the finished picture), and it won't shrink or shrink! "

Ingredients

A Compulsory Course for Novice Bakers (basic)-milk Chiffon Cake

1. Separate the eggs first

2. Put a few drops of white vinegar into the bowl of egg whites

3. Beat into a fish-eye shape with an electric whisk

4. Then add 20g of white sugar and continue to beat. After a minute, the egg whites will appear lines

5. Then add 20g of white sugar and beat until moist foaming. Lift the eggbeater and the egg white will bend the hook (this can make chiffon cake rolls, but you can't make the cake body, so you have to continue to whip it)

6. Add 20g of white sugar and beat for 1 minute. Lift the egg beater and the egg whites will stand upright. Now the egg whites are short, sharp, and upright. It is already dry foam and hit this one.

7. Put the beaten egg whites in the refrigerator and take them out when the egg yolk paste is ready.

8. Pour the remaining 40g white sugar into the egg yolk

9. Stir well

10. Then add corn oil and milk, and mix well

11. Put in the sifted low-gluten flour

12. Stir up and down evenly until there are no particles and a smooth batter

13. Take out the refrigerated egg whites

14. Take a small amount of egg white and put it in the egg yolk paste

15. Use the same method to mix the batter up and down or in the form of'w'

16. Pour the stirred batter into the remaining egg whites

17. Stir up and down quickly and evenly

18. Pour into an 8-inch cake mold and shake 2 vigorously

19. Then put it in the preheated oven, 115 degrees for 40 minutes and then turn to 135 degrees for 40 minutes (please depend on your own oven, if it is a 25-liter oven, set this time. If the temperature is too high, it will Cause severe cracking on the surface)

20. Shake the baked cake 2 vigorously, and then buckle it upside down on the baking net. After cooling, you can open and cut, slice and dice as you like!

Tips:
Tips: 1. The whipped egg whites should be refrigerated immediately, because the refrigerated egg whites are relatively stable and not easy to defoam. This is one of the key points
2. The temperature of the oven should not be too high, try to bake as long as possible to avoid serious surface cracking.
3. Don't put too much flour, the surface will crack, put too little, the inside of the cake will be moist
4. The mixing method should be correct. The method I use is up and down mixing and "w" type mixing. The mixing time should not be too long. It is best to control within 3 minutes.