#aca Fourth Session Baking Contest# Making Erotic Chiffon Cakes with Original Flavor
1.
All materials are ready;
2.
Separate the egg white and egg yolk, put the egg white in an oil-free and water-free egg beater for later use, add sugar and corn oil to the egg yolk;
3.
After mixing well, add milk and mix well;
4.
Sift in low-gluten flour;
5.
Use a manual whisk to stir evenly in irregular directions, without dry powder or granules, set aside for later use;
6.
Use an electric whisk to make coarse bubbles for the egg whites, add 15 grams of sugar, and continue to beat at a medium speed;
7.
When it is finely foamed, add 15 grams of sugar and continue to beat at a medium speed;
8.
When the lines are obvious, add the remaining 15 grams of sugar and continue to send at a medium speed;
9.
When the egg beater is lifted, when the egg white on the beater head is slightly curved, the whisk is over;
10.
At this time, the ACA voice oven begins to preheat, 170 degrees, up and down, and the oven will voice reminders after preheating;
11.
Take one third of the egg white paste into the egg yolk paste;
12.
Mix evenly by turning up and down, cutting and mixing, then pour it back into the meringue bowl;
13.
Continue to mix up and down, cutting and mixing, and mix it evenly to form a delicate and shiny cake batter;
14.
Pour the cake batter into a 6-inch hollow movable bottom mold, lift the mold about 10 cm high, and shake it three or four times to shake out the large bubbles inside, but don't shake it too much to prevent defoaming;
15.
Put the cake mold into the middle layer of the preheated oven and start baking, 45 minutes;
16.
From the back of the oven, the mold is lightly shaken three or four times to shake out the internal air, and then insert it upside down on the empty bottle to facilitate heat dissipation. After it is completely cooled, it will be demolded.
17.
Looks pretty good
18.
Demoulding with bare hands, clean and neat
19.
The organization is also good, although it is original, the color is full of bright yellow.
Tips:
Eggs are weighed 50 grams in shell, so adjust the amount of powder, water, and oil according to the size of the egg, and increase or decrease appropriately;
White sugar can be fine granulated sugar or soft white sugar, but do not use lumpy soft white sugar;
Add white sugar to the egg whites three times, and finally turn off the switch while lifting the egg beater. The egg white paste on the egg head can be a small hook or a right angle; the cake with the small hook will have a moist texture, and the cake with a small right angle will have a dry taste some;
After baking, the cake must be picked up and shaken a few times to shake out the excess hot air inside so that it will not shrink; it will be demoulded after it is completely cooled;
The baking temperature and time are adjusted according to the actual situation of the oven. It mainly depends on the state of the cake. After the hair rises, it falls back to the basic state of the mold. It can last for 5 minutes, indicating that the inside is also cooked, and it can be baked, so Don't just use time to measure.
