1. Add 12 grams of fine sugar to the egg yolk and beat with an electric whisk until thick and lighter in color
2. Add salad oil and mix well
3. Mix the condensed milk with warm water, then pour it into the egg yolk paste, mix well, then sift into the low-gluten flour, mix well
4. Let's beat the egg whites. We must use an electric whisk. The egg beater is softened manually. The egg whites have not been beaten yet. The fine sugar must be added in 3 times. The first time the egg whites are a little bubbling. In the second time, the bubbles are relatively fine, and the third time, it is already a paste. The egg whites are sent to dry foam (as shown in the picture)
5. Take the beaten egg whites, take 1/3 of the egg whites and mix well with the egg yolk paste, remember to use the stir gesture, like a stir-fry
6. Then pour all the remaining egg whites into the batter and stir well. By the way, don’t stir too hard. After stirring, pour it into the mold. Mine is an 8-inch cake mold.
7. Put it into the second-to-last floor of the preheated oven, raise it to 150 degrees, lower the heat to 120 degrees, and bake for 35-40 minutes
8. After baking, take out the inverted button once, and then demould
Tips:[The main reason for the collapse of chiffon cake]
The weight of egg yolk batter is heavier, and the weight of beaten egg white is very light. When mixing is not uniform, the baked cake will naturally collapse; many failures are mainly due to worry about protein defoaming when the batter is mixed, and rushing to stir the batter without fully mixing uniform;
? Demoulding without complete cooling;
? Not cooked or the temperature is too low when baking;
? The batter is not mixed well when mixing into the beaten egg whites;
? The whipped egg white defoams after being over-mixed;
[If the chiffon surface cracks]
Maybe the temperature is too high and the baking time is too long. In fact, you can observe the dynamics of the cake in the oven and adjust the temperature at any time.
[Why does the chiffon cake fall when it is out of the oven? 】
1. The moisture is not dry, so the cake is too heavy. It will fall off as soon as it is overturned.
2. The meringue is not beaten or stirred to defoam, so that the batter will not be able to support it, which will make it difficult to bake the inside. The cake is too heavy if it is not fully baked
3. The cake fell automatically because the cake tin was not cleaned, and some previous oil stains remained.
If you try many times, but still unsuccessful, I suggest you change the recipe, this is the best way...
