Chiffon Cake

Name: Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 35g Low-gluten flour; 16g Corn oil; 16g milk; 24g Caster sugar

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

It should be said that Chiffon has always loved me very much, and has not been crazy because of it. There is no helplessness that is difficult to expand, and no collapse to a mess of madness. However, there are always regrets-small cracks that can never be solved. Can I understand it as your headshot happily? Chinese culture pays attention to subtlety. Although you are a pastry, you have to smile without showing your teeth, understand?
In fact, we didn't often do chiffon in the past. Recently, for the sake of decorating cakes, chiffon cakes have become the most recent desserts with the highest copy rate. "

Ingredients

2 pcs Egg
35g Low-gluten Flour
16g Corn Oil
16g Milk
24g Caster Sugar

Chiffon Cake

1. Materials

2. Add 12 grams of caster sugar to egg yolk and mix well

3. Add oil and milk

4. Stir well

5. Sift in low-gluten flour

6. Stir evenly

7. Whisk the egg whites into a thick bubble, add 24 grams of fine sugar in three times and beat

8. Beat until you can pull out the sharp corners

9. Take one third of the egg whites into the egg yolk paste and mix well

10. Back into the egg whites

11. Mix well

12. Pour into a 6-inch movable bottom round mold

13. Gently shake out big bubbles

14. Put it in the oven, the middle and lower level, the upper and lower heat 150 degrees, bake for about 40 minutes

15. Deduction immediately after release

16. Demould after cooling

Tips:
When mixing the egg yolk batter, be careful to stir gently to prevent the flour from becoming gluten.

When mixing the egg yolk paste and egg whites, pay attention to the technique and do not stir in circular motions to avoid defoaming.

The baking power and time are adjusted according to the situation of the own oven