Lemon Chiffon

Name: Lemon Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low powder; 4 egg; 80g Caster sugar; 40ml milk; 40ml Salad oil; 2g Baking powder; 2ml Lemon juice

by A Miao’s Private Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Chiffon is one of the foundations of baking. I have tried a lot of various recipes for a year. I think this method is relatively good. In many cases, what is suitable for others may not be suitable for you. Only by constantly trying can you find the one that belongs to you.
I have always liked Chiffon, because it takes a short time, and the tools are simple. The most important thing is that there is no butter in it. For me, baking without butter is a good recipe. Sure enough, I have a traditional Chinese stomach.
Usually one is made in the evening and served with soy milk for breakfast the next morning. Eat rest assured and comfortable. "

Ingredients

Lemon Chiffon

1. Prepare the ingredients

2. Separate the egg whites from the yolks with an egg white separator. (It's okay to divide by hand if you have a good technique. In short, you have to divide it cleanly.)

3. First add 20 grams of caster sugar to the egg yolk and stir well.

4. Then add the milk carton salad oil and continue to stir until it is delicate and flocculent.

5. Mix the baking powder and flour through a sieve and add to the egg yolk. (Baking powder can be omitted, there is no difference in taste.)

6. First use a whisk to mix well.

7. Then use a rubber brush to grind the small particles that have not been stirred until the egg yolk paste is completely thin and smooth. Set aside for future use.

8. Add lemon juice to the egg whites, use a resistance to beat them until large bubbles are formed, add 20 grams of fine sugar.

9. Beat into small bubbles and add 20 grams of caster sugar.

10. Add the last 20 grams of sugar when there are lines on the surface, and then turn the whisk to the highest level after a while to continue.

11. Until you pull out the whisk, there are small sharp corners.

12. Put one-third of the egg whites into the egg yolk paste and mix well.

13. Be sure to stir until the egg whites and egg yolks are blended together and there should be no obvious yellow and white.

14. Add another third of the egg whites and stir.

15. Pour the stirred egg yolk paste into the remaining one-third of the egg whites and continue to stir evenly.

16. Pour into the mold and push it vigorously to remove any air bubbles inside as much as possible.

17. Preheat the oven to 180 degrees, middle and lower, and fire up and down for 30 minutes.

18. Immediately after taking it out, buckle upside down on the curtain to prevent retraction.

19. After the cooling is complete, hold the mold in both hands, push the cake out with the power of your thumb, and then remove the bottom with a tool. (The western knife I use is pressed against the bottom with one hand, and removed from the bottom with the other hand in a circular motion.)

Tips:
1 Be sure to use fresh eggs, not refrigerated
2 Do not have water in the container
3 The addition of lemon is not only for the purpose of whipping the egg whites, but also for a refreshing taste. You can add rice vinegar without lemon.
4 The mixing of each step must be completed before proceeding to the next step. The mixing of egg white and egg white must be completely turned up from the bottom.
5 The 8-inch mold I used