1. It smells like caramel when baking, let’s make it with me
2. Caramel liquid simmering: Pour fine sugar and water into a small milk pot and heat over medium heat. Turn the pot from time to time until it turns golden brown, then leave the fire
3. Add hot water and stir, add salt and stir evenly, let cool and weigh about 65 grams.
4. Pour the corn oil into the caramel liquid and mix it evenly with a manual whisk to fully emulsify it. This process requires whipping for 2-3 minutes.
5. Sift in low-gluten flour, use a whisk to draw a Z-shape and stir until you can't see the dry flour, it should be relatively viscous at this time
6. Add egg yolks in portions and continue to mix well. The egg yolk paste part is ready, cover with plastic wrap and set aside.
7. Add the fine sugar to the egg whites in three times to beat. Add sugar for the first time when the egg whites are scattered, and for the second time when the meringue is patterned. When the whisk can be lifted, the small hooks are lifted and the small hook is lifted. Dismiss the meringue until you can pull out the small hook when you lift the eggbeater. The speed I usually use to beat the meringue is: low speed to disperse the egg whites, then high speed to finish the meringue, and finally slow speed for one minute to blow away the big bubbles in the meringue.
8. Take one-third of the whipped meringue and pour it into the egg yolk paste, mix it evenly by cutting and turning, then pour it back into the remaining two-thirds of the meringue and continue to mix evenly.
9. The mixed cake batter should be shiny, delicate, and slightly fluid.
10. Pour the cake batter into the mold, shake the mold a few times to eliminate large bubbles, and then put it in the oven at 170 degrees and bake for 45 minutes
11. Take it out of the oven and let it cool before demoulding.
12. The chiffon that has been successfully baked has delicate tissues, and each stomata is open.
13. Simply decorate it and try it. As light as clouds, and the unique sweetness of caramel~
Tips:1. When adding hot water to the boiled caramel, be careful to prevent it from getting burnt.
2. To make chiffon cakes, in addition to the meringue, it is also important to fully emulsify the liquid part of the egg yolk paste. The cakes made by mixing well for 2-3 minutes will be more delicate.
