Chiffon Cake 2

Name: Chiffon Cake 2
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 egg; 56g Low-gluten flour; 40g milk; 10g of egg yolk Caster sugar; 30g grape seed oil; 1g salt

by Listen to the spring rain all night in the small building

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is a chiffon cake made after the water bath method, I want to try the ordinary baking method that everyone usually makes. But the cake I made today was not very successful. The top of the cake is cracked, unlike yesterday's that there was no crack at all. Later, I asked a friend who was playing food and realized that I had forgotten to spray water on the top of the cake. The purpose of spraying the water was to prevent the cake's skin from hardening too quickly. After the experiment, many questions are finally clear. Also, the bubbles in the cake are probably because I don't have enough strength to knock them out, so there are cavities in the bake. This problem should be paid attention to next time.
This time the amount of three eggs is more or less, but next time I have to change it to three egg whites and two egg yolks. We are a good boy who is humbly studying. Any master who has seen it, please advise! The demoulding bottom is a bit difficult for me, I have already let it cool, but it is still a bit on the bottom, so I took off the cake surface is not flat. The most funny thing is that when I took off the tin foil on the cake, I was too impatient. I drove upside down the cake and tore off a small piece of cake with the tin foil. This time the cake is not beautiful, but I am quite satisfied with the internal organization, except that there are some holes in it.
I specifically did two different methods, and found that the water bath method is easier to succeed. But if you want to play food, you have to try any method. I will continue to try this baking method next time, of course, the premise is to forget to spray water on the cake! "

Ingredients

3 Egg
56g Low-gluten Flour
40g Milk
10g of egg yolk Caster Sugar
30g Grape Seed Oil
1g Salt

Chiffon Cake 2

1. Prepare the materials.

2. Separately use two water-free and oil-free pots of egg white and egg yolk (be careful not to mix egg yolk in the egg white).

3. Add a few drops of white vinegar to the egg whites, use the fifth gear of an electric whisk to beat the egg whites until hard, and add the fine sugar in three times during the period.

4. Add milk, oil, and salt into the egg yolk.

5. Add the sifted flour to the egg yolk.

6. After the egg yolk paste is evenly mixed, add one-third of the whipped egg whites. Cut and mix evenly

7. Then put the well-mixed egg yolk paste into the beaten egg whites, cut and mix evenly.

8. Pour the cake batter into a 6-inch open bottom cake mold and vigorously shake the bubbles out.

9. Preheat the oven at 150 degrees and place it in the baking tray to support the cake tin. Bake for 40 to 45 minutes.

10. After the cake is baked and colored, cover it with tin foil. The matt faces the cake.

11. When the time is up, remove the tin foil and put the cake upside down on the baking net to let cool. (I tore the tin foil too eagerly. I tore off a small piece of cake. Next time I have to cover the tin foil with a higher tin foil. Don’t touch the cake.)

12. After the cake has cooled down, release it from the mold.

Tips:
When making a chiffon cake, when the top surface starts to harden, spray water on the top immediately. To prevent the cake from cracking. When the color of the cake is enough, it should be covered with tin foil to prevent over-baking and excessively dark color. The demoulding must wait until it has cooled down before taking it off.