#aca Fourth Session Baking Contest# Making Erotic Chiffon Cakes

#aca Fourth Session Baking Contest# Making Erotic Chiffon Cakes

1. Weigh the ingredients and set aside. Corn oil can be poured with pure milk.

2. The basin should be clean and free of water and oil. Be careful to separate the egg whites and egg yolks.

3. First make the egg yolk paste: Separate 80 grams of white sugar into the egg yolk, add 10 grams, add salt, stir well, then add corn oil and milk.

4. Continue to mix well and sift into low-gluten flour.

5. Stir in a "Z" shape until there are no particles.

6. To make the egg white paste: first preheat the oven: 140 degrees above and 120 degrees below. Add a few drops of lemon juice to the egg whites, add the remaining 70 grams of powdered sugar (add in three times), first beat with an electric whisk until the fish is bubble-like and add a small portion.

7. Join again after passing a few laps. Add the remaining powdered sugar one last time and continue to beat at high speed.

8. Lift up the whisk to observe the state of the egg whites: the sharp corners that are completely upright are just fine. (Be careful to send it in place, don’t bend a little bit, it’s very important)

9. Pour half of the beaten egg whites into the egg yolk batter.

10. Stir it in a "J" shape, do not draw a circle to avoid defoaming. Stir well and pour into the remaining egg whites.

11. Continue to stir evenly.

12. Pour the paste into the mold eighty full. Squeeze a few times on the table to produce large bubbles, and then use thin bamboo sticks to draw small bubbles in a "Z" shape. (If the excess paste can be poured into a paper cup and bake together)

13. Preheat the ACA vertical intelligent voice oven in advance: upper 145 degrees, lower 150 degrees, put on the middle and lower floors, and bake for 65 minutes.

14. Through the glass door, you can clearly see the slowly rising cake.

15. When the time is up, put on heat-resistant gloves and take out the cake. Squeeze a few times on the countertop, let the heat out, buckle upside down and let it cool before demolding.

16. Finished picture.

17. The color is even and the heat is just right.

18. The tissue is delicate and soft,

19. Light as clouds.

20. High moisture content, moist and tender taste.

21. Baking novices can also do it, Chiffon is no longer "mad".

22. Finished picture.

Tips:

The ACA vertical intelligent voice oven is used in the recipe, and the baking can be easily completed according to the voice prompts. The temperature of each oven is different, please adjust it appropriately. Be sure to make the egg yolk paste first and then the egg white paste. Remember to use the mixing method, don't draw a circle to avoid defoaming. Due to the freshness of the eggs, the amount of meringue produced will be slightly different. If it is a freshly bought egg, there will be more meringue. The mixed egg batter can be poured into a paper cup and baked together. The egg whites will be slightly less after being left for a few days. In short, pour it into the mold to be 80% full, so you can control it flexibly. The hot air is blown out of the oven, and it must be demoulded after it is allowed to cool.