Chiffon Cake
1.
Separate the egg whites and egg yolks. The egg whites should be water-free and oil-free.
2.
Whisk the egg whites in the cook machine at low speed. When fisheye bubbles appear, add one-third of 55 grams of caster sugar.
3.
When the protein volume becomes larger and the bubbles become smaller, add one-third of the fine sugar.
4.
When the egg white has lines, the bubbles become fine, but when it is still flowing, add fine sugar, then turn to high speed, and continue to beat.
5.
When you lift it up, you can pull out a short and sharp right angle. At this time, the egg whites have been beaten to ten percent for use. When the weather is hot, you can put them in the refrigerator for use.
6.
Add 15 grams of fine sugar to the egg yolks, and beat until the sugar melts.
7.
Add the corn oil in two portions, and beat the egg yolk evenly, taking care not to beat the egg yolk.
8.
Add milk and stir well.
9.
Sift the flour in three times. The amount of flour for the third time is increasing, and the first time is the least, which can effectively reduce the lumps of flour. The number of times is not fixed. For example, a 6-inch fan can be divided into two times, and a 10-inch fan can be divided into 4 times.
10.
The mixed egg yolk paste is delicate, bright and thick.
11.
Add 1/3 of the egg whites, stir evenly, do not draw circles to prevent defoaming.
12.
After stirring well, pour it back into the egg white bowl, and stir well with the remaining egg white.
13.
The mixed cake batter is thicker. If it is thinner, either the egg whites are not thick or the foam is defoamed during mixing, which will cause the cake to fail to rise or dent.
14.
Preheat the oven at 130 degrees, put it in the oven for 25 minutes and then turn to 155 degrees and continue to bake for 25 minutes. After the oven is out, the molds are thrown down, and then the molds are released until they are completely cool. The baking time is 20 minutes for each 6 inches, and 35 minutes for each 10 inches.
Tips:
1. When mixing the batter, you should mix the batter by turning from the bottom up, do not stir vigorously to avoid defoaming.
2. Do not add all the protein at once when mixing, it will not be easy to mix evenly, and it will easily defoam the protein.
3. To bake chiffon cakes, sticky molds must be used. Non-stick molds or oil on the molds must not be used, because the cake is difficult to climb, and the whole cake will fall out and shrink together when it is upside down.
4. The batter of Chiffon has a large water content, so it needs to be baked at low temperature for a long time.
5. The baked cake should be upside down immediately, and it must be completely allowed to cool before it can be demoulded, otherwise it will collapse easily.
