Lemon Chiffon

Name: Lemon Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 3 pcs egg; 60g granulated sugar; 50ml Corn oil; 50ml milk; 1/2 Fresh lemon

by Scorpion in Autumn

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Chiffon cakes have a soft and delicate taste, which is liked by men, women and children. As long as the mixing technique is correct and the egg whites are in place, the finished product will not shrink or collapse. The butter is high in calories. I rarely make decorative cakes. A clean chiffon naked cake can satisfy my taste very well. Half of lemon juice is added to this chiffon cake recipe, it tastes really delicious. "

Ingredients

Lemon Chiffon

1. Weigh the ingredients for later use.

2. Choose oil-free and water-free basins to separate egg yolks and egg whites.

3. Pour the milk into the egg yolk. Pump and stir well by hand.

4. Pour the corn oil into the egg yolk. Pump and stir well by hand.

5. Sift in low-gluten flour.

6. Use a silicone spatula to quickly and gently stir into a uniform egg yolk paste. Don't draw circles, don't over-mix, and avoid tendons.

7. Squeeze the juice of half a lemon into the egg whites.

8. When it is fish-eye-like with an electric whisk, add 20 grams of sugar and continue to beat at high speed.

9. When the egg whites are fine, add 20 grams of sugar and continue to beat at high speed.

10. When the egg whites have lines and do not disappear easily, add the last 20 grams of sugar.

11. Turn the whisk to medium speed and continue to beat until the egg whites become hard foam. Rigid foaming means lifting the egg beater, and the egg whites form sharp corners, which do not bend or collapse.

12. Put two scoops of meringue into the egg yolk paste. Stir evenly.

13. Put two scoops of meringue into the egg yolk paste. Stir evenly.

14. Finally, pour the egg yolk paste into the remaining meringue and stir evenly.

15. The evenly mixed egg yolk paste is fine and smooth.

16. Preheat the oven to 130 degrees. Pour into a 6-inch Chiffon mold. Slightly shake it vertically on the table several times to shake out the bubbles inside the batter.

17. The mold is placed in the second to last floor of the oven. Bake for 50 minutes. Set the oven temperature to 150 degrees and bake for 10 minutes. When the time is up, take out the cake and pierce it with a toothpick. The toothpick does not stick to the wet cake powder, and the cake is baked. The upside down is baked on the net to cool and demould.

18. The smell of lemon in the house, haha, it tastes really good.

Tips:
1. Don't over-mix the egg yolk paste to avoid gluten.
2. When the meringue and meringue are mixed, do not make a circle, use the technique of turning or cutting.
3. The oven temperature and time are for reference only. Please set your own oven temperament.