Don't be "mad"-chiffon Cake
1.
Prepare the ingredients you need, the 6-inch round mold formula.
2.
Separate the egg whites and egg yolks. The egg whites must be oil-free and water-free. I use stainless steel pots.
3.
Whisk the egg whites with a whisk. When the egg whites are in the shape of fish-eye bubbles, add 1/3 of the sugar.
4.
Continue to beat until the egg whites thicken, then add 1/3 of the sugar.
5.
Continue to beat until lines appear on the surface of the egg whites, and add the last 1/3 of the sugar. (Adding too much sugar at one time will prevent the protein from foaming and it will take a little effort to beat it. But for families, because the amount is not large, it is also possible to add sugar at one time, but it is recommended for novice baking. Add sugar).
6.
Continue to beat and lift the whisk, the egg white can pull out the small curved corners, indicating that it has reached the state of wet foaming. If you are making chiffon cake rolls, just send them to this level. But today we are making a 6-inch round mold chiffon, so we still need to continue to beat it.
7.
Lifting the egg beater, the egg white can pull out a short, upright sharp corner, and then it reaches the dry foaming state, and the egg white is finished.
8.
Now let’s beat the egg yolks and add sugar.
9.
The egg yolks do not need to be beaten, use a whisk to gently beat them up.
10.
Add corn oil and milk.
11.
Stir well (you can add milk first, then add oil and mix well).
12.
Add the sifted flour.
13.
Use a rubber spatula to gently stir. When mixing, you can mix while gently pressing. This is better to mix well. Don't over-mix, so as to prevent the flour from becoming gluten (if the flour becomes gluten, the cake will not feel soft).
14.
Mix the egg whites and egg yolks well in three times, first put 1/3 of the egg whites into the egg yolk paste, and stir evenly with a rubber spatula (do not stir in circular motions, stir up from the bottom, a bit like a stir-fry, so as not to defoam the egg whites) . After mixing evenly, put 1/3 of the egg whites into the egg yolk paste, and stir again evenly.
15.
Finally, pour all the egg yolk batter into the egg white bowl, and mix evenly. The cake batter is ready, and the mixed batter presents a fine and thick state.
16.
Pour the cake batter into the mold, hold the mold with two hands and drop it from the air, shake it hard on the table a few times to shake out the large bubbles inside. Put the baked cake into the preheated oven, take the baked cake out of the oven, drop it from the air and shake it out, which can more effectively avoid retraction, and then buckle it upside down on the cooling rack or grilling net until it cools. After cooling, Demould and cut into pieces and enjoy.
17.
It took a day to make a long story, make changes and make cakes and take pictures. I was moved by my serious spirit:) I hope everyone can make a perfect chiffon to their satisfaction after reading it. There are too many words, and the recipe is not easy to post here. If you want to see more strategies for making a perfect chiffon at once, please follow my WeChat public account.
18.
If you like my food, please pay attention to my gourmet WeChat public account sunshinewinnie_99 (please note that there is an underscore between sunshinewinnie and 99)
Tips:
6-inch round mold Ingredients: 3 eggs (the eggs used today are 56 grams per shell), 24 grams of corn oil, 24 grams of milk, 51 grams of low powder, 18 grams of sugar (adding egg yolk), 36 grams of sugar (adding egg white)
Baking: In the middle and lower layers of the oven, heat up and down at 120 degrees for 65 minutes, and finally adjust the oven temperature to 160 degrees and bake for 5 minutes to make the surface of the cake better (adjust according to your own oven)
1. Chiffon's taste is relatively light, so don't use peanut oil, olive oil and other oils with heavy flavors. Instead, use odorless vegetable oils such as corn oil, soybean oil, and salad oil.
