Cuckoo Hof Chiffon Cake (super Detailed)
1.
Prepare all the ingredients and weigh them. Make sure that there is no water and oil in the egg-beating basin, and preheat the oven to 150 degrees. Dip corn oil with kitchen paper to coat the inside of the mold.
2.
Pour the milk into a clean egg-beater bowl.
3.
Then pour all the corn oil in.
4.
There is a manual whisk to stir and mix.
5.
Sift in low-gluten flour and cornstarch.
6.
Mix the low powder and liquid with the Z-shaped or N-shaped technique until there is no dry powder.
7.
The flour is indeed in this state of the picture, it is a bit dry, but don't worry.
8.
Separate the four eggs, put the egg whites in another clean egg-beating bowl, and put the egg yolks in the flour.
9.
Mix the eggs and flour with your hands. The dough will slowly dissolve to get a thick egg liquid. Just set aside and let it sit still.
10.
Add a few drops of lemon juice to the egg whites. Nothing to leave.
11.
Whisk the egg whites with an electric whisk. Add the sugar in three batches. Add the first sugar when the fish-eye bubbles appear, and continue to beat at a low speed.
12.
When the egg whites become delicate, add the second sugar and continue to beat at a low speed.
13.
When the protein has obvious lines, add the third sugar, and continue to send it at low speed.
14.
Until the egg whites are sent to the point where the egg beater is lifted, it becomes a small sharp corner, and the lines are clear and will not disappear.
15.
Take one-third of the egg whites into the egg yolk paste and mix well with a J-shape by hand.
16.
Take another third of the egg whites into the egg yolk paste, and mix well with a J-shape by hand.
17.
Pour all the egg yolk paste into the egg white bowl, stir and mix well with a silicone knife. The mixing method is from bottom to top, gently and quickly, until it is well mixed.
18.
Pour the batter from a height of 15 cm into the Cuckoohof mold, shake the mold lightly, and shake out large bubbles.
19.
Put it in the middle and lower level of the oven, heat up and down at 150 degrees, and bake for 50 minutes.
20.
After baking, it will be inverted, and it will be removed directly after a little cool. You don't need to wait for it to cool completely. I tried it and it's no problem.
21.
Big bangs have nothing
Tips:
hint:
1. This chiffon uses the back-egg method.
2. When the flour is added to the liquid, you must feel that it is too dry, really don't worry, it will be good after adding the egg yolk.
3. Use low speed throughout the whole process when sending egg whites, the meringue is stable and delicate.
4. This really can be demoulded without waiting for it to cool completely.
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