Laugh Chiffon

Laugh Chiffon

1. Weigh all the ingredients. I weigh the fine sugar here separately.

2. Two large basins with no water and oil separate the yolk protein.

3. Add 30 grams of caster sugar to the egg yolk and stir well, don't beat it.

4. Add salad oil in portions and mix well.

5. Continue to add milk in portions and mix well.

6. Sift in low-gluten flour.

7. Cut and mix evenly with a spatula. Use the spatula with your right hand to stir from the bottom clockwise from 2 o'clock to 8 o'clock, and turn the egg-beating bowl counterclockwise with your left hand until it is evenly mixed. The technique should be gentle. Cover with plastic wrap and set aside for later use.

8. Preheat the oven to 170 degrees. Add a few drops of lemon juice or white vinegar in the egg whites, and add about 20g of fine sugar when beaten with an electric whisk at medium speed until a large bubble is shaped like a fish eye.

9. When it continues to be thick, add 20g of fine sugar for the second time.

10. When the surface is textured at medium speed, add the remaining 20g of fine sugar at the end and continue to beat at high speed.

11. When the egg white is pulled out to have an upright sharp corner, it is in a dry foaming state. Change to a low speed and whip around the egg bowl 2-3 times to sort out the large bubbles, and the egg whites are ready.

12. Take one third of the egg white and add it to the egg yolk paste, cut and mix evenly according to the above method.

13. The mixed egg yolk is thick.

14. Then pour the egg yolk paste into the remaining egg white bowl and continue to cut and mix evenly.

15. The stirred batter is as smooth as thick satin.

16. Pour into an 8-inch mold and smooth. Lift both sides of the mold and vibrate on the table a few times to eliminate large bubbles. Put it into the preheated oven and adjust the temperature of the lower layer to 165 degrees for about 60 minutes.

17. Take out the vibrating heat inside, and buckle it upside down on the grid. Demould after cooling thoroughly. Because I want to decorate the flowers, I didn't use the cutaway.

Tips:

There is no need to pursue too much without cracks. Chiffon is not only intact and not retracted. The slight cracking or slight retraction of Chiffon is not a serious problem. The soft and delicate taste is more important than the complete appearance.
(The ingredients for making a 6-inch round mold can be multiplied by 0.6. The baking reference temperature for a 6-inch round mold is 180 degrees, 35 minutes)