Aojing Teacher's Original Chiffon
1.
Separate the egg yolk from the egg white, put the egg white aside, and add corn oil to the egg yolk.
2.
After stirring, add milk and stir evenly with a manual whisk.
3.
Sift 60 grams of low-gluten flour into the stirred milk paste (the main function of sieving is to remove the agglomerations produced during the storage of the flour and make the flour more fluffy), and stir with a manual whisk until the flour is empty. Granular.
4.
The mixed cake batter should be delicate and shiny. If there are bubbles in the batter, just lift the pot and shake it gently, and the bubbles will disappear naturally. Put the mixed cake batter aside for later use.
5.
Put the separated egg whites in the egg-beating bowl, add white sugar, and beat them at high speed into a fish-eye bubble state, and then add 1/3 of the fine sugar. Whisk with an electric whisk until the volume has doubled, and then add 1/3 fine sugar. Just hit it to a wet foaming state. A small hook (as shown in the figure below) can be pulled out from the whisk, which is a wet foam.
6.
Take 1/3 of the meringue and put it in the egg yolk paste. Use a spatula to draw a zigzag and quickly stir evenly. The process should be light and fast.
7.
Then pour all the mixed batter into the remaining meringue, draw a zigzag with a spatula and quickly stir evenly.
8.
Pour all the cake batter slowly from 30cm into the chiffon mold, shake it gently twice to eliminate the big bubbles in the batter.
9.
Preheat the oven to 170 degrees.
10.
Bake the middle and lower layer of the preheated oven for about 45 minutes. After baking, the chiffon cake is quickly inverted and ready to be eaten after cooling.
Tips:
The baking temperature of chiffon cakes is adjusted according to the temperament of the oven at home. The temperature I gave is only a reference.
