#aca烤明星大赛#8 Inch Chiffon Cake

Name: #aca烤明星大赛#8 Inch Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 15g corn starch; 40g milk; 30g Corn oil; 4 egg; 50g Sugar; A few drops Vanilla extract; A few drops Lemon juice

by One-Man Show 71

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The chiffon cake has a light body and a soft and delicate texture. I fell in love with it after eating it once, and it also gave me the motivation to learn baking. When I first started making a chiffon, I felt that it was really difficult to make a chiffon. All of them ended in failure. After experiencing dents, cracks, waists, puddings, etc., they almost gave up their confidence in baking. Fortunately, they have persisted in not giving up... It is not difficult to sum up experience and make a successful chiffon. The correct operation method, that is, the degree of whisking of the egg white, the mixing method of the egg yolk, and the precise control of the temperature, the success rate of the chiffon is very high."

Ingredients

60g Low-gluten Flour
15g Corn Starch
40g Milk
30g Corn Oil
4 Egg
50g Sugar
A few drops Vanilla Extract
A few drops Lemon Juice

#aca烤明星大赛#8 Inch Chiffon Cake

1. Separate the white and egg yolks and put them in a water-free and oil-free container. Add 40 grams of milk, 30 grams of corn oil, 10 grams of fine sugar, and a few drops of vanilla extract to a container of 4 egg yolks. Stir evenly

2. Sift in 60 grams of low-gluten flour and 15 grams of corn starch and mix well

3. Add a few drops of lemon juice to the egg whites

4. Add 15 grams of fine sugar when the whisk until the fish eyes are soaked, and continue to beat

5. Add 15 grams of sugar for the second time when the foam is fine and thick, and continue to beat

6. Add 10 grams of fine sugar for the third time when the egg whites gradually become grainy, until the egg beats into a dry foam (lift the eggbeater and the small upright corners of the egg white are dry foam)

7. Take one-third of the meringue and add it to the egg yolk paste and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the protein