Chiffon Cake-soft As Cotton

Name: Chiffon Cake-soft As Cotton
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 Egg white; 60g Sugar (egg white); 100g Low-gluten flour; 50g milk; 5 yolk; 15g Sugar (egg yolk); 50g Salad oil; 2 drops White vinegar

by Tough cat

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

In fact, I have been learning cooking from this website two years ago, and only started to publish my own recipes two years later.
Since I bought baking tools at home last week, I have been making pastries at home, making them every day, every day.
This is the first time to make a successful cake. When there was no oven, they were all made with an electric pressure cooker. It didn't get up at all, and it felt soggy. Now with an oven, all problems are solved! "

Ingredients

Chiffon Cake-soft As Cotton

1. Five egg yolks with sugar

2. Beat well with a whisk

3. Add salad oil and beat well

4. Add milk and stir well

5. Sift in the flour

6. Draw a circle from the middle and turn upwards and stir in this way until there is no noodles

7. Put two drops of white vinegar into the egg white to reach this level and put one-third of the sugar

8. At this level, put another third

9. Add all the sugar to this level, this time it is wet foaming.

10. When the egg whites are beaten to pull up an upright tip, it is hard foaming. Don't let it go at this time.

11. Add one-third of the egg whites to the egg yolk paste and repeat the method of turning upwards from the center in a circular motion. Stirring in a circular motion will prevent the cake from burning during baking.

12. Pour it back into the egg white bowl and repeat that way until no egg white is found.

13. Pour into the abrasive tool and shake it twice to eliminate air bubbles. If you are afraid that the live bottom will leak, you can wrap a layer of silicone oil paper or tin foil on the live bottom.