Chiffon Cake

Name: Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 egg; 30g+130g Sugar; 50g starch; 50g Flour; 2g Baking powder; 2g salt; 75g Salad oil; 10g Vinegar; 80g water

by Fung Kee Food

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Now that life is better and communication is developed. If you want to learn to do something, you can find information on the Internet. Of course, you still have to grasp it in practice. I made the cake three times. Today’s is relatively successful. I wrote down the process and shared it with everyone. Learn. "

Ingredients

6 Egg
30g+130g Sugar
50g Starch
50g Flour
2g Baking Powder
2g Salt
75g Salad Oil
10g Vinegar
80g Water

Chiffon Cake

1. Separate the egg whites and yolks, add 30 grams of sugar, 2 grams of baking powder and 100 grams of roux (50 grams of orange powder, 50 grams of flour) mixed with 80 grams of water, and 75 grams of salad oil in one direction. Stir well. The eggs must be fresh.

2. When 6 egg whites are beaten with a whisk at low speed until fisheye-like, add one-third of 130 grams of sugar and continue to beat at low speed.

3. When the egg whites are white, add another third of sugar and beat at medium speed.

4. Add the remaining sugar, 2 grams of salt, and 10 grams of vinegar to beat the texture with high speed.

5. Beat to dry egg whites.

6. Add one-third of the egg whites to the egg yolk paste and stir well using a stir-frying technique.

7. Pour the well-stirred egg batter into two-thirds of the egg whites and stir well.

8. Pour the egg batter into the electric pressure cooker, shake it a few times, then put it in the pressure cooker, turn on the steaming gear, turn off the heat after 40 minutes, and open the lid after 5 minutes.