Apple Chiffon Cake (6 Inches)
1.
Ingredients are prepared.
2.
Separate the egg yolks from the egg whites in two clean, water-free bowls.
3.
Drip lemon juice into the egg white bowl and put it in the refrigerator for easy passing.
4.
Put 1/4 of the white sugar in the egg yolk bowl and mix well.
5.
Pour in corn oil and stir well to achieve the purpose of emulsification.
6.
Add salt and stir well.
7.
Add applesauce and stir well.
8.
Add milk and stir well.
9.
Sift in low-gluten flour.
10.
Yo. Use a spatula to mix the flour and the egg yolk with the "Zhi" method.
11.
The mixing method is very important, do not use the circular method for mixing.
12.
Take the egg white bowl out of the refrigerator and stir until there are a lot of fisheye bubbles, add 1/4 of white sugar
13.
When soap bubbles appear, add 1/4 of white sugar.
14.
Add the last 1/4 white sugar when the lines appear.
15.
When the whisk is lifted, a small triangular hook appears at the top. It shows that the meringue has become a wet foam.
16.
Insert a chopstick into the meringue so that the chopsticks cannot stand upright. This shows that the meringue is already in dry foaming. However, work has to be done.
17.
To really check whether the cake is well done, the real dry foaming is undercut, and the meringue will not flow down. Isn’t it surprising?
18.
Take 1/3 of the meringue into the egg yolk paste, and stir it evenly.
19.
Then take 1/3 of the meringue into the egg yolk paste and stir evenly in a stir-fry method.
20.
Finally, pour the evenly stirred egg batter into the meringue bowl and mix well.
21.
Pour the stirred egg batter into a 6-inch mold, shake it up a few times to shake off the bubbles, and shake it left and right to make the surface of the egg batter flat.
22.
Preheat the oven at 170°C and heat up and down for 35 minutes.
23.
Place the cake mold upside down on the grill and let it cool before releasing it from the mold.
24.
The apple chiffon cake came out.
Tips:
When mixing the egg mixture and low-gluten flour, you must not make a circle, otherwise the batter will become gluten. The cake tasted bad.
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