Finally Made A Non-collapsing Chiffon with The Dura Mater-an Eight-inch Round Mold Chiffon

Name: Finally Made A Non-collapsing Chiffon with The Dura Mater-an Eight-inch Round Mold Chiffon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g milk; 39g Corn oil; 90g Low-gluten flour; 74g Pure powdered sugar; 6g corn starch; 100-110g yolk; 175g protein

by Long nose Xiaoxin

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The recipe comes from gossip rabbit jadecw

More and more I like cake recipes with the amount of egg white and egg yolk accurate to the gram, because the size of the eggs that everyone buys varies greatly.

At the beginning, I used anode molds to make Chiffon, and I used more recipes that were used by more people, so I made a precise one. Later, I scratched the anode mold, worried about the aluminum leakage, gritted my teeth, and bought Sanneng dura mater. But after changing the dura mater, the recipe with a 0 failure rate suddenly didn't work well. Every time the cake was baked, the cake would always collapse (unnormally retracted). After trying a few times, I decided to try another recipe, and I searched for the rabbit’s Chiffon recipe-I don’t know if the dura mater and the oven are running well or it’s really the recipe. After changing the recipe, I’ll never do it again. Never failed. Of course, if cracking is not a problem. I have never baked a perfect chiffon without cracking. "

Ingredients

Finally Made A Non-collapsing Chiffon with The Dura Mater-an Eight-inch Round Mold Chiffon

1. Raw material collection.

Finally Made A Non-collapsing Chiffon with The Dura Mater-an Eight-inch Round Mold Chiffon recipe

2. Whisk milk and corn oil evenly with a whisk

3. Add the egg yolk and beat evenly

4. Sift in low-gluten flour at one time, cut and mix with a whisk until evenly without particles

5. Cover the prepared egg yolk paste with plastic wrap and put it in the refrigerator for later use.

6. The pure powdered sugar and corn starch are mixed well in advance, the egg whites are added to the pure powdered sugar in three times, and the mixture is beaten until hard foaming. As shown in the picture, the first time adding sugar.

7. Add sugar for the second time

8. Add sugar for the third time

9. Stir to rigid foam

10. Take one third of the egg white and put it in the egg yolk paste

11. Stir roughly evenly

12. Pour the mixed egg yolk paste back into the beaten egg white bowl

13. Stir thoroughly and mix evenly

14. Pour the mixed batter into the mold. After it is poured, lift the mold and drop it on the table twice to shake out big bubbles.

15. Put it into the preheated oven, the lower level, the upper and lower heat 150 degrees, one hour. Immediately after it is out of the oven, let it cool down.