Moist Chiffon Cake
1.
Prepare the ingredients: low-gluten flour, eggs, sugar, corn oil, cold water; cold water can be replaced with the same amount of milk;
2.
Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free egg beater;
3.
Pour the corn oil into the egg yolk first, beat the egg yolk evenly, then pour the water into the egg yolk, mix it thoroughly with the egg yolk, it doesn’t matter if you don’t see a trace of oil, or there is froth;
4.
Sift in low-gluten flour; the purpose of sieving the flour is not to sift out the dirt, but to increase the air in the flour and make the flour fluffy, so that it will not be agglomerated or lumpy after being put into the egg yolk;
5.
Stir the egg in an irregular direction without any small bumps; lift the egg, and the egg yolk paste will hang down like a ribbon smoothly and slowly; set aside for later use; this is a standard for making a moist chiffon, if the egg yolk paste is too much Dry, the taste of the baked cake will be dry;
6.
The egg whites are beaten at a medium speed with an electric whisk, and when the thick bubble is not visible, add 1/3 fine sugar, and beat at a medium speed;
7.
After the fine white foam is produced, add 1/3 of the fine sugar and beat at a medium speed; hold the egg beater in your right hand, and turn the egg beater counterclockwise with your left hand from time to time;
8.
When it is fine and there are obvious lines, pour the remaining 1/3 of the fine sugar in, and send at a low speed;
9.
When you feel that the whisk has some resistance and the egg white paste is delicate and shiny, close the whisk while lifting the egg head, and the egg white paste can show a small hook; this is also necessary for baking a moist chiffon cake. After beating for a while, the egg whites appear at a small right angle on the egg-beating net, and the baked chiffon cake has a dry taste;
10.
Preheat the oven to 150 degrees, then mix the cake batter: take 1/3 of the egg white batter into the egg yolk batter;
11.
Stir evenly and then pour it back into the egg white batter, and mix into a delicate and shiny cake batter;
12.
Pour the cake batter into an 8-inch chiffon cake mold, lift the mold and shake it a few times to shake out the big bubbles in the cake batter;
13.
Put it into the middle layer of the preheated oven and heat up and down at 150 degrees for 60 minutes; the so-called middle layer means that the mold should be in the middle in the oven. If the inside of the oven is not high, the mold can be in the middle and lower layer, and a bakeware can be added at the bottom; You should adjust the time and temperature according to the actual situation of your own oven; to judge whether the cake is cooked, my experience is to watch the height and curvature of the top of the cake: the cake will fall again after being heated up, and it is almost horizontal or slightly with the mold. Keep the bulge for 5 minutes before it can be baked;
14.
Take the baked cake out of the back end and shake it twice to shake out the excess heat inside and buckle it on the chiffon special drying rack; after the cake is allowed to cool, it will look neat and clean with bare hands. It can be eaten directly or made. For the decoration of the cake base;
15.
Moist chiffon cake, tender and moist, less oil and sugar will not get hot!
Tips:
1. Two points need to be paid attention to when making the moist chiffon cake. One is that the egg yolk paste should not be too dry, and the liquid egg yolk should drop smoothly like ribbons; the other is that the egg white should not be passed over, and there will be slightly larger small hooks, which are too dry. wet;
2. The baking time and temperature should be adjusted according to the actual situation of your own oven, some ovens have a large temperature difference, and finally an accurate thermometer is equipped;
3. Chiffon cakes must be completely cooled before being demoulded to prevent the demoulded cakes from being squeezed and damaged or compressed when the heat is not exhausted.
