# Fourth Baking Contest and is Love to Eat Festival# Homemade Chiffon Cake

# Fourth Baking Contest and is Love to Eat Festival# Homemade Chiffon Cake

1. Prepare materials. The flour needs to be sieved, the egg whites are separated from the yolks, and the egg whites should be oil-free and water-free. It is best to use stainless steel pots.

2. Use a whisk to beat the egg whites until they are fish-eye bubbles, add 1/3 of the fine sugar (20 g), and continue to beat until the egg whites begin to thicken and become thicker, and then add 1/3 sugar. Continue to beat until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar.

3. When the egg beater is lifted, the egg white can pull out a short, upright sharp corner, which indicates that the dry foaming state has been reached and the whipping can be stopped. As shown in Figure 6, you can stop the egg whites at this time.

4. Add 5 egg yolks to 30 grams of caster sugar and lightly beat them with a whisk. Do not beat the egg yolk, add 40 grams of salad oil and 40 grams of milk in sequence, and mix well.

5. Then add the sifted flour. My family ran out of low-gluten flour, so here we use the high-gluten flour and corn flour to make dumpling wrappers into low-gluten flour at a ratio of 4:1. The taste is also very good.

6. Sift in the flour.

7. Use a rubber spatula to gently stir evenly. Don't over-mix to avoid gluten in the flour.

8. If you are worried about particles, you can use an electric whisk to stir slowly, not excessive.

9. The egg yolk paste is already very smooth. Spoon one-third of the egg white into the egg yolk paste and mix evenly.

10. Pour all the egg yolk paste into the egg whites and continue to mix evenly.

11. Pour into molds, bake at 150°C for 30 minutes, and then bake at 180°C for 30 minutes.

12. Bake the cake upside down and let cool, take it out when it's cold! Because the cake mold is actually a rice cooker, there is no special cake mold so easy to take out! So the surface is crumpled a bit.

Tips:

Eggs must be taken out from the refrigerator after being refrigerated, because the foam from egg whites with a temperature of about 20 degrees is very stable and not easy to defoam.
The key to the delicate and soft chiffon cake is to whip the egg whites. Wet foaming is not acceptable. You must beat dry foaming.
To have a smooth surface, pay attention to the baking process, first bake at 150 degrees for 30 minutes, first let the cake expand slowly, wait until it is completely inflated, and then bake it over high heat at 180 degrees.
The best oil is odorless vegetable oil. I have tried butter, but the taste is not as good as olive oil.