Chiffon Cake
1.
Prepare the materials
2.
Put the egg yolks into an oil-free and water-free container, add fine sugar and stir evenly until completely dissolved
3.
Then add milk and stir for about 30 seconds (you can use water instead of milk)
4.
Add corn oil and stir until evenly (corn oil can be replaced with blended oil and salad oil. Peanut oil is not recommended because the taste of peanut oil will cover the original taste of the cake)
5.
Then sift in low-gluten flour and matcha powder and mix until evenly. The batter after mixing will be a bit sticky and not thin (if it is thin, it may be that the previous step of adding corn oil and stirring was not done well. It is caused by not mixing evenly) After the egg yolk paste is done, at this time, the oven can be preheated, 180 degrees, preheating for 10 minutes
6.
Now we are making meringues, put the egg whites into oil-free and water-free containers (must be oil-free and water-free, dry containers), and beat them with an electric whisk until they are soaked.
7.
Then add 1/3 of the fine sugar (the sugar should be added in 3 times), turn to medium and high speed to beat until fine foam
8.
Then add 1/3 of the fine sugar, turn to high speed and continue to beat until the texture can appear
9.
Finally, add the remaining sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short, upright sharp corner (if you like a slightly moisturized taste, beat Distribute by 7,8,9, which is wet foaming)
10.
Mix the meringue and the egg yolk paste, take 1/3 of the meringue into the egg yolk paste dish, and stir evenly with a rubber spatula
11.
Then take 1/3 of the meringue into the egg yolk paste dish and stir evenly with a rubber spatula
12.
Finally, pour all the batter in the egg yolk batter pan into the remaining meringue pan, and mix thoroughly until smooth and fine without particles (remember to use cutting and mixing, do not stir in circles)
13.
Pour the batter into an 8-inch round cake tin, and it will be 8 minutes full. Tap lightly on the table to shake out the big bubbles in the cake batter. (If you don’t shake it out, the cake will There is a big hole)
14.
Put the cake in the middle and lower layer of the preheated oven, and bake up and down at 140°C for 50 minutes (the temperature and time of the oven are for reference only, adjust according to your own oven situation)
15.
This picture shows a cake baked for 30 minutes
16.
This picture shows a cake that has been baked for 40 minutes. It's a bit cracked.
17.
This picture shows a cake that has been baked for 50 minutes. The cracks are a little bit bigger, but it looks good.
18.
The baked cake should be placed on the table for a few sips, and then immediately buckled on the grill. After the cake is completely cooled, it can be demoulded (you can demould with the help of props)
Tips:
1. The egg white plate must be water-free and oil-free, and the egg yolk must not be mixed with the egg white, or it will affect the egg white;
2. Whitening of the egg whites: if the egg whites are sent to dry foaming, the cake body in this case will easily lose moisture when baking, and the cake will be easy to dry and crack, so if you don’t want to crack it, A score of 8 or 9 is the best;
3. Corn oil can be replaced with blended oil and salad oil. Peanut oil is not recommended because the taste of peanut oil will cover the original taste of the cake; milk can be used instead of water;
4. Reasons for the cracking of the cake: the whipped egg whites are too dry and hard, which makes it easy to crack and the taste is too dry; the mixing of egg yolk paste and meringue is not fast enough, and not enough; the baking temperature is too high, generally 150-170 About
5. After the chiffon cake is out of the oven, it must be buckled immediately after a few clicks, otherwise it will collapse;
6. To bake chiffon cakes, use non-stick molds! And never apply oil on the mold!
