How to Make Chiffon Cake
1.
Ingredients: 3 eggs, 28g low flour, 6g cornstarch, 18g milk, 16g unflavored salad oil, 12g fine sugar (for milk), 24g coarse sugar (for protein, you can also use fine sugar instead), lemon juice 1 Diandian (white vinegar can be used instead), 1/8 teaspoon of salt, vanilla extract (optional). Tools: two basins, electric whisk, kitchen scale, spatula, egg white separator, kitchen paper.
2.
Separate the egg whites from the egg whites, and add a little lemon juice or white vinegar to the egg whites.
3.
Then start to beat the eggs and beat at low speed until thick.
4.
Add 24g of granulated sugar all at once.
5.
Then change to a medium speed and continue to beat, drawing the same big circle, turning the basin every 3 seconds, remember to stop at any time to see the state of the egg whites, until you can pull out the sharp corners without sagging, the egg in this state is almost solid.
6.
Then add all the milk, oil, vanilla extract, sugar, and salt to the egg yolks, and mix well with a whisk at low speed.
7.
Mix the low flour and corn flour into the egg yolk through a sieve, stir evenly with a whisk, then turn the whisk on low speed, and mix them evenly (5-8 seconds).
8.
This state is fine.
9.
Add 1/3 of the meringue and mix well, and add it to the meringue after mixing.
10.
Soak the raisins in warm water, then use kitchen paper to soak up the moisture.
11.
Put the raisins into the mold, spread the raisins at the bottom, preheat the oven beforehand, and roast them at 150°up and down for 30 minutes.
12.
Finished product.
Tips:
1. Nothing can have water;
2. Turning over and upside down when cooling down can solve the problem of collapse;
3. I use a 6-inch live mold. If you use 8-inch all the ingredients, you need to double it.
