1. Separate egg yolk from egg white. Add 30g of white sugar to 4 egg yolks.
2. Egg whites are reserved.
3. Prepare 160g of low-gluten flour, 150g of white sugar, and 140ml of pure milk.
4. Add a little salt and white vinegar to the egg whites, beat the egg whites to the fish eyes with a whisk, and then add one-third of the white sugar.
5. When the bubbles are more delicate, you can add one-third of the white sugar for the second time.
6. Finally, add one-third of the white sugar, and then quickly beat until the egg whites have sharp corners.
7. Add low-gluten flour, edible oil, white sugar, and pure milk to the egg yolks, and then beat them with a manual whisk until they are evenly mixed.
8. Strain the egg liquid through a sieve.
9. Put one-third of the egg white liquid spoon into the egg yolk liquid bowl, insert the rice spoon into the bottom of the cake liquid, gently flip it over, scrape the sides, and stir again.
10. Then pour all the egg yolks into the egg white liquid, and continue to mix the egg white and egg yolks in the same way as before.
11. Pour the cake liquid from a high place. After the cake liquid is poured, shake it vigorously to eliminate some of the bubbles.
12. Preheat the oven for ten minutes, 180° up and down. After preheating, put the cake mold in the oven, and bake at 160°C for 35 minutes.
13. Place the baked cake in a mold on the grill, and wait for it to cool completely before removing it from the mold. When peeling off the film, use a peeling knife to draw a circle around the cake, and finally push the bottom of the cake with your hand to make the cake more peeling.
14. The baked chiffon cake is delicious.
15. This is the second cake baked.
Tips:I’ve just bought the oven. I’ve been tossing about it recently. As a novice, I still don’t do well in the details. Please advise.
1 This is the amount for making two 6-inch small cakes.
2 If the color of the cake during baking is too dark, you can turn off the oven and add a layer of tin foil to cover the top of the cake.
3 I didn't buy an electronic scale, so the weight is not so accurate, so don't pay too much attention to the weight of the ingredients.
4 Don't rinse the cake mold with a layer of oil, because the characteristic of chiffon cake is to climb up like a ladder. The oiled chiffon cake can't get up.
5Do not add baking powder to chiffon cakes.
6 The flour can be added twice, adding too much at one time will be more difficult to handle.
7Because I didn't filter the flour, the egg liquid with flour should be filtered again, which is more delicate.
8 Fine white sugar is best to buy for cakes, so it melts well.
9 The skill of egg-beating is still more convenient to buy an egg-beater. I used to beat with my hands and I was too tired. When the whisk is used first, hit it at the speed of the first gear, and then slowly increase to the second or third gear.
10 When mixing the cake liquid, the speed should be brisk, not too hard, otherwise the egg whites will defoam.
11 White vinegar will make the egg whites easier to beat, and a little salt will make the cake more layered.
12 According to the temperature of your own oven, you can bake a cake twice. Set two time periods so that you can prevent the cake you bake from baking too much.
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