Chiffon Cake

Chiffon Cake

1. Weigh the ingredients and divide 80 grams of sugar into 20 grams and 60 grams.

2. Put milk, vegetable oil, and 20 grams of sugar in a large bowl with a whisk until no oil stars can be seen.

3. Use a small bowl to separate the yolks and egg whites (to prevent bad eggs, or the yolks are not separated well and fall apart).

4. Put the separated egg yolk into the previously stirred butter, and mix it in a zigzag shape.

5. Sift in the low flour three times, and then sift the flour again after each time.

6. The egg yolk paste is almost in this state.

7. Squeeze a few drops of lemon juice into the egg whites.

8. Use an electric whisk to add the sugar for the first time when it reaches a big bubble.

9. The egg white becomes fine and the second sugar is added.

10. Add sugar for the third time when the egg whites are just showing their lines.

11. At this level, the egg beater has a small upright tip on it, so that the egg white bowl will not fall when held upside down.

12. Divide one third of the egg white into the egg yolk paste.

13. Stir evenly.

14. Put the egg yolk paste just now in the remaining egg white and stir.

15. Put it in the 8-inch Chiffon mold to shake out the air inside.

16. The oven starts to preheat when the egg whites are beaten, and bake at 140 degrees for 60 minutes.

17. After being out of the oven, shake the cake from a height of about 20 centimeters a few times to shake out part of the hot air inside the cake, and then upside down on the baking net.

18. Release the mold after cooling thoroughly.

Tips:

I use Changdi CKTF-52GS, the temperature is too high, set 120 degrees, the temperature in the oven can reach 140 degrees, so the specific temperature depends on the temper of your own oven, it is best to prepare a special oven thermometer, or Very useful.