Chiffon Cake

Name: Chiffon Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 170g, about 6 protein; 90g, about 6 yolk; 75g Pure milk; 100g Caster sugar; 60g Corn oil; 10g corn starch

by Memories｀like the wind

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I always failed to make chiffon cakes before, but now I know that it is not difficult to make chiffon cakes. After failing many times, I learned from my predecessors. One day, a food expert told me a secret. She said that Bai is not afraid. If you want to make a chiffon cake, you can watch Tianyue’s chiffon video. After listening to the advice of food experts, I searched for the video and watched it. I watched it again and tried to make it once, but I I still can’t remember the process and messed up the sequence of the process, but the result was still better than what I had before. Then I watched the video several times. I did it three times in a row that day, and it was better than one at a time. Only then did I master the tricks, and I felt so happy! I am very grateful to the food expert! Then I did it again. This time it was much more successful than the previous few times. For me, it was already very good. The eight-inch chiffon cakes I made did not step on or tighten the waist, and the cakes were very soft. After pouring into the mold, the remaining cake batter, I made a few small cakes, which are also very soft. "

Ingredients

100g Low-gluten Flour
170g, about 6 Protein
90g, about 6 Yolk
75g Pure Milk
100g Caster Sugar
60g Corn Oil
10g Corn Starch

Chiffon Cake

1. Prepare all materials and weigh them with an electronic scale.

2. Separate the egg white and egg yolk in two stainless steel basins to make sure that there is no egg yolk in the egg white. (All tools and basins must be clean, free of water and oil)

3. Pour the milk and oil into the egg yolk bowl and shake it a few times to make the milk and oil wrap the egg yolk.

4. At this time, start to beat the egg whites, and the electric whisk beats the egg whites at low speed.

5. Then stir at high speed until the egg whites can evoke the small tip, then add one-third of the white sugar.

6. Continue to blow at high speed until the egg whites have resistance and add one-half of the white sugar when a sharp hook is formed.

7. Use a spatula to scrape the uneven splashing of meringue on the edge, and then stir the eggbeater at a low speed. This is to make the meringue form uniform small bubbles, suck the big bubbles away, and see if the meringue is delicate and shiny. The whipped meringue should stand for two to three minutes.

8. Sift low-refined flour into the egg yolk.

9. Use a manual whisk to mix the ingredients evenly to make the batter sticky.

10. Now we are going to check the meringue. Use a manual whisk to stir up a lump of meringue to see if the bubbles on the surface and inside are even. The best state is the state before standing, and then use the manual whisk to stir a few times. Circle, the egg whites are ready to use. (If the meringue after standing is dry and rough, and the problem is not serious, then use a manual whisk for a while to restore it to a uniform and delicate state, and then the meringue can be used.)

11. Divide one-third of the egg whites into the egg yolk paste and mix it evenly with a mixing method.

12. Then pour the mixed batter into the remaining egg whites, and mix the batter evenly by turning.

13. Then pour the batter into the mold, about 15 cm high, slowly pour it in, and then shake out large bubbles. You can use a toothpick to break the bubbles on the surface, or you can make a circle.

14. Then put it in the preheated oven, 160 degrees, put the middle and lower layer and bake for 35 minutes.

15. The baked chiffon cake needs to be dropped from a height of 15 cm, just two times, and then buckle upside down and let it cool before unmolding, and a chiffon cake is ready.

16. The color is just right.

17. The cake is also very soft.

Tips:
1. All tools must be clean, free of water and oil.
2. Don't wait too long in the middle of the egg white, but do it all at once.
3. The temperature is for reference only.