Chiffon Cake
by Yuxuan_VgWfbYH2
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare a water- and oil-free bowl to separate the egg whites and yolks
2. Add white sugar to the egg white (the sugar is added in three times) and use a cook machine to beat the egg whites. If there is no cook machine, you can use an electric whisk instead of the same.
3. Dispense until the protein volume swells and a small pointy hook appears
4. Add egg yolks with milk, corn oil, corn starch, milk powder, low-gluten flour, and stir evenly with a manual whisk
5. Take one-third of the beaten egg white and add it to the egg yolk paste, and stir evenly according to the mixing method
6. Pour the mixed batter into the remaining egg whites and stir well
7. Pour the stirred batter into a 6-inch mold and send it to the oven. Bake at 150 degrees for 40 minutes.
Tips:1. Why choose an anhydrous bowl, because if there is water in the bowl, the egg whites cannot be passed away.
2. When separating the egg white and the yolk, be careful not to drop the egg yolk into the egg white, otherwise the egg white will not be easy to beat.
3. Pour the egg yolk batter into the beaten egg whites and stir quickly, otherwise the cake batter will be separated by water if it is too slow, and the cake will not be fluffy and soft after the water is separated.
4. Pour the mixed cake batter into the mold and you can pick it up and beat it to shake out the small bubbles in the cake batter, so that the baked cake will not have holes after being cut.
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