Chestnut Chiffon Cake

Chestnut Chiffon Cake

1. Ingredients: flour, sugar are 90 grams and 30 grams, milk, eggs

2. Take two larger containers and separate the egg yolk from the egg whites

3. Add 30 grams of sugar, salt and 1/2 gram of starch to the egg yolk

4. Stir the ingredients until they start to turn white

5. Add milk and salad oil three times, mix until small bubbles are formed

6. Sift the flour into the egg yolk paste

7. Stir slowly until there are no obvious grains. Don't stir for a long time to avoid passing it. Set aside with the egg yolk paste for later use.

8. Put 1/2 starch (foaming, not easy to defoam), white vinegar (to remove the fishy smell from the egg, can be replaced with lemon juice) into the egg whites, beat with a whisk at level 1 until thick foaming

9. From 90 grams of white sugar, add one-third of the white sugar and beat with a whisk until fine lines appear, then add 2/3 of the white sugar and continue to beat at high speed

10. Finally, add the remaining sugar and beat at high speed until a hard foam is formed

11. Take out the whisk, and the whisk is sharp-shaped (the chopsticks cannot be inserted) and the egg whites have been dispensed.

12. Take 1/3 of the whipped egg white and add it to the egg yolk paste, stir up from the bottom, and then continue to cross the paste to mix the paste evenly, the action should be gentle to avoid vigorously defoaming

13. Mix it into the picture

14. Pour the mixed batter into the remaining egg whites

15. Repeat step 12, gently flip up from the bottom, and then cross the custard to mix evenly (not hard), gently mix well

16. Add chopped millet cubes to the mixed egg batter and mix gently

17. Pour the cake batter into an 8-inch cake mold, smooth it with a spatula, and gently shake the cake mold (the effect is to shake out the bubbles to make the tissue soft)

18. Put the cake mold into the second-to-last floor of the preheated oven (I used the upper and lower fire to turn on 250 degrees for 6 minutes to preheat), adjust the oven to 130 degrees, bake for 36 minutes and take it out

19. The baked cake is immediately buckled upside down on the grill (anti-retraction), and it will be demoulded for a while.

20. Because I didn't do much decoration for the photo effect, I just put it on the stage and took it casually, with a little bit of decoration, but it's still pretty. The 130 degree baking is very beautiful. I saw some other teachers bake at temperatures ranging from 140 to 150 degrees. Because the temperature difference of my oven is relatively small, I chose 130 degrees and the finished product is super good.

21. The cut tissue is very fine, the aroma is tangy, the egg taste is full, the entrance is smooth, soft and delicious, great