#aca烤明星大赛# Simple and Easy Chiffon Cubes
1.
Prepare the ingredients and weigh them, sift the low-gluten flour, separate the egg whites from the yolks, prepare a clean oil-free and water-free stainless steel egg beater, pour the weighed milk, a pinch of salt and 10 grams Fine granulated sugar, beat with a manual whisk until the sugar melts.
2.
Add corn oil and beat evenly.
3.
Then add egg yolk and beat until emulsified.
4.
Then add low-gluten flour.
5.
Use a "z"-shaped mixing technique to stir the egg yolk paste until it is smooth without particles, and set aside.
6.
Start to beat the egg whites, add a few drops of lemon juice, and add fine sugar when the electric whisk is turned on at low speed to beat the egg whites into fish-eye bubbles.
7.
Add the fine sugar in two more times, and the electric egg beater will distribute the meringue to about 8. At this time, you can preheat the oven and adjust the temperature to 200 degrees.
8.
First use a spatula to divide a portion of the meringue into the egg yolk paste, cut and mix evenly.
9.
Add the mixed batter to the remaining meringue, cut in half evenly, and the batter is very delicate.
10.
Spread greased paper on the gold pan, and the batter falls down from the center of the baking pan. Tilt the baking pan a bit to allow the batter to automatically flow to the four corners. Then use a scraper to flatten it and shake it lightly. Put it in the preheated oven.
11.
Adjust the oven to 175 degrees, and bake the upper and lower fires for about 40 minutes.
12.
After the cake is cooked, it will be out of the oven immediately. Hold the oil paper on both sides of the cake to remove the cake from the baking tray. After cooling off, remove the oil paper on the bottom.
13.
Use a serrated knife to divide the square cake into small pieces.
14.
Posing picture 1
15.
Posing picture 2, no matter how you look at it, it is beautiful, and the organization is also very delicate!
Tips:
1. The baking temperature is just a reference, please adjust the temperature according to your own oven.
2. The egg I use is about 60 grams. The size of the egg will affect the state of the batter. Please increase or decrease the flour according to the actual situation.
3. Pay attention to the mixing method, do not draw circles, and mix the meringue and egg yolk paste evenly.
4. Because this cake is not a cake roll, the egg whites can be beaten to eighth shape, or it can be beaten to moist foaming, depending on the taste.
