Basic Chiffon Cake
1.
Prepare all raw materials after weighing. Sift the low-gluten flour once.
2.
For eggs, beat the egg white and egg yolk in two large bowls of the same department. The large bowls are required to be completely clean and free of water and oil.
3.
Stir the egg yolks evenly with a manual whisk, then pour the corn oil into the portion in 3 times, stirring well each time.
4.
Pour the milk and stir well.
5.
Sift the low-gluten flour into the egg yolk paste
6.
Use a silicone spatula to stir from bottom to top until the batter is smooth and free of particles. Set aside for later use.
7.
Under the egg white basin, there should be a basin filled with warm water of about 40 degrees. Whisk egg whites at low speed.
8.
Beat a few drops of lemon juice when the egg whites are soaked in vinegar.
9.
Pour the sugar in 3 times, change to medium and high speed and continue to pass. (Reminder: You can preheat the oven at this time)
10.
Stir it to a hard foaming state and lift the whisk with straight and pointed corners on both sides.
11.
Take 1/3 of the egg whites into the egg yolk paste
12.
Use a spatula to stir from bottom to top. Mix the custard with your right hand, slowly turning the big bowl left and right. Stir the egg white yolk paste evenly.
13.
Pour the egg yolk paste back into the egg white bowl
14.
Still toss the batter up and down. The action is brisk. The mixed custard is delicate and smooth.
15.
Pour into an 8-inch mold and smooth the surface with a spatula. Shake a few times on the chopping board to break the big bubbles.
16.
Preheated oven. The grilling net is placed on the middle and lower layer, and the mold is placed on the grilling net. Fire up and down at 150 degrees for 50 minutes. (The picture shows the state after baking for 10 minutes)
17.
After 20 minutes.
18.
After 40 minutes, it was slightly retracted compared to 30 minutes. (The rise was highest at about 30 minutes, I forgot to do other things and forget to shoot.)
19.
Chiffon cake baked for 50 minutes. After being out of the oven, it is buckled upside down on the grilling net, and turned over and demoulded after cooling.
20.
Look at the tissue after cutting.
21.
The grass eggs are a bit small, and the cake is not very high.
Tips:
1. About the chiffon cake recipe. In fact, to be honest, I really rarely have a fixed recipe for making chiffon cakes. there are many reasons. The most important thing is the problem of eggs: different sizes and different varieties. The grass eggs commonly used in my family are very small, usually up to 40 grams. Moreover, the yolk of the grass egg is larger, so when you make a chiffon, you can feel it entirely on your own. One egg yolk in the egg yolk paste 10 grams of oil and 8 grams of milk. After the flour is sifted in, the egg batter is thick and can barely drip.
2. Regarding the oven temperature. In fact, the temperature of the chiffon cake is easy to master. Personally, I think that the temperature of baking small biscuits is about 30-35 degrees lower, which is the heat of chiffon cake. An 8-inch cake needs to bake for 50 minutes to mature inside. The temperature can be adjusted according to the state of the cake in the oven in my recipe. If the rising speed is too fast or the coloring is too fast, it is recommended to lower the temperature.
