Healthy Nutrition, Soft Fragrance—chiffon Cake
1.
Weigh all the ingredients.
2.
Separate egg yolk and protein, add 30 grams of fine sugar to the yolk.
3.
Stir evenly with a manual whisk.
4.
Add milk and stir well.
5.
Then add corn oil and stir well.
6.
Sift in low powder.
7.
Stir evenly in irregular directions to form an egg yolk paste.
8.
Squeeze 5 or 6 drops of lemon juice into the egg whites, stir with an electric whisk until foaming, and add 20 grams of sugar.
9.
Continue to stir until the thick silk state, add 20 grams of sugar for the second time.
10.
Continue to stir until wet foaming (turn off the whisk at this time, lift up, the egg white will appear softer sharp corners), add 20 grams of sugar for the third time.
11.
Continue to stir to form a dry foam. At this time, lift the whisk, and the egg whites appear to be clearly straight and sharp.
12.
Add 1/3 of the egg whites to the egg yolk paste.
13.
Use a rubber spatula to mix up and down evenly in irregular directions.
14.
Then pour the mixed egg yolk paste into the remaining 2/3 of the egg white paste.
15.
Continue to follow irregular directions and stir evenly by turning up and down.
16.
Pour the mixed cake batter into a clean, oil-free, and water-free cake mold. Lift the cake mold and shake it a few times to remove large bubbles in the cake batter. Then put it in the preheated oven. 180 degrees, middle and lower level, 1 hour.
17.
After baking, there are no cracks on the surface.
18.
After baking the cake, take out the upside down immediately, and demould after cooling.
Tips:
1: The egg is the weight of the shell.
2: The container for the protein should be clean, oil-free and water-free.
3: Add a few drops of lemon juice to the egg whites to beat the egg whites.
4: When mixing the whipped egg white and the egg yolk paste, use the method of turning up and down to avoid easy defoaming. If the egg yolk paste is made by whipping the egg white first, put the egg white in the refrigerator.
5: The cake mold in the recipe is 8 inches, and the oven is 30L.
