Bread Maker Version Chiffon Cake

Bread Maker Version Chiffon Cake

1. The three eggs are opened, and the egg whites and egg whites are separately packed in clean, oil- and water-free containers. I beat them together and scooped out the egg yolks with a spoon. The spoon used for hot pot is better than the egg yolk and egg white separator. The egg yolk leaked into the egg white with the separator last time. It took half an hour to beat one of my egg beaters. There must be no egg yolk in the egg white. Just use this spoon to scoop it out.

2. Add a few drops of white vinegar to the egg white, about 12 grams of white sugar, and use a manual whisk to make big fish-eye bubbles. Then add 12 grams of white sugar and beat it to a fine and smooth foamy shape. Add 12 grams of white sugar to beat the egg whites until it is dry and foamy, which is a shape that can stand upright in the picture. This was the last time I shot. This time I forgot to take a photo. I played better. The surface has sharp corners that don't fall. After learning the method of Junzhi, beat the egg whites first, put them in the refrigerator and then stir the egg yolk paste.

3. Add about 12 grams of white sugar to the egg yolk and use a whisk to disperse, then add 40 grams of fresh milk and 40 grams of rapeseed oil. Add a small amount of baking powder to the flour and an appropriate amount of salt to mix evenly into the egg yolks. Mix evenly with a whisk. Do not stir in one direction. Mix up and down in a cross shape. Don't worry about defoaming as long as the time is not too long. Mix until there are no particles evenly.

4. Add one-third of the whipped egg whites to the egg yolk paste, stir up and down evenly, then pour into the remaining third of the egg whites, and mix evenly. The beaten egg whites were taken out of the refrigerator, and there was a small amount of clear liquid under the ice cream-like egg whites. The novices did not know, so I hope to get expert guidance. But judging from the results, it should not affect the quality of the cake.

5. Pour all the egg yolk paste into the bucket of the bread machine, shake it gently to expel large bubbles, select the bake button, and the time is one hour. I see other people’s prescriptions for about half an hour. I was worried that the temperature of the toaster was not as good as the oven, so I let it bake for an hour. The result is not bad, the taste is not dry, and the skin is slightly hard and thick.

6. Take out the bread bucket, buckle it upside down on the cooling rack, and shake it lightly, because it can be done without touching the bucket wall and falling onto the cooling rack. The bottom is oily and beautiful, and the roasting color is slightly darker. The taste is not burnt.

7. Because the top is grilled more tenderly, turn it over quickly after pouring out to avoid crushing or stamping out. Conversely, you can see a slight crack on the surface, but there is no crack. I don’t know if it’s because it’s not sticking to the barrel wall and it’s not sticking to the wall.

8. After cooling, it is soft and tender when cut open. The milk flavor is also strong. Because the amount of sugar has been reduced, it feels much lighter than last time, and the sweetness is enough. The sugar was put at hand, not weighed. The ingredients listed in the ingredient list are estimated values based on the previous weighing conditions. Two spoonfuls used to be 20 grams, this time it is one spoonful and a little bit more.