More Portable Chiffon Cake-paper-supported Chiffon Cake

Name: More Portable Chiffon Cake-paper-supported Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 40g oil; 40g milk; 40g Sugar (for egg whites); 20g Sugar (for egg yolk); 85g Low-gluten flour

by happy985

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I don’t know if you guys. Anyway, the cake I first learned to make was chiffon cake. The reason is that chiffon is the most basic one. If you don’t learn the most basic, how can you learn it? After successfully learning to make chiffon cake, still I really have some experience, understand some principles, and make other cakes seems a lot easier.
This paper-supported chiffon cake has only changed its shape, the taste is unchanged, and the method is unchanged, making it more convenient to carry and eating more hygienic. It is very suitable for carrying out, and there is no need to worry about washing your hands. The stock of home-made snacks is also good, and one is hungry when I get home from get off work. "

Ingredients

More Portable Chiffon Cake-paper-supported Chiffon Cake

1. The egg yolk and egg white are separated in two clean containers without oil and water.

More Portable Chiffon Cake-paper-supported Chiffon Cake recipe

2. Add sugar and oil to the egg yolk container.

3. Stir well.

4. Then add milk and stir well.

5. Sift in the flour again.

6. Sift in the flour again.

7. Stir well, then you can put the egg batter aside.

8. Add sugar in the container containing the egg whites in three portions.

9. Play quickly until the egg beater has a small triangle of egg whites on the whisk.

10. Add the beaten egg whites to the egg batter three times.

11. Stir up and down.

12. Until the egg white and egg batter are evenly integrated.

13. Pour into the decorating mouth.

14. Squeeze it into a baking tray with a paper tray.

15. Put it in the middle of the oven for 20 minutes, the upper and lower temperatures of the middle layer are 120 degrees each.

Tips:
1. The sugar in the egg white and the sugar in the egg yolk are reduced by 20g and 10g respectively from the original recipe. It tastes just right. If you like sweeter ones, you can add more.

2. Add sugar to the egg whites three times just to make the egg whites easier to pass, or you can add them all at once.

3. Sift the flour into the egg batter three times in order to make it easier to mix the noodles and egg batter, and it is not easy to mix evenly when sieving in one time.

4. Insert the beaten egg white whisk into the egg white and lift the egg beater. There will be a small triangle on the whisk. If this is not the case, it means that you have not beaten the egg well. If it is not beaten, the baked cake will be hard.

5. The egg whites are actually not difficult at all. It only took 5-6 minutes here. It is also possible that different egg beaters have different time to pass.

6. When mixing the beaten egg whites with the egg batter, stir up and down, pay attention to defoaming. In fact, it is not easy to defoam if your egg whites are beaten well, and vice versa.

7. I bake it at 120 degrees for one hour here, maybe the temperature of the oven is different, but slow baking at low temperature is not wrong.

8. In the squeezing process, draw a circle to squeeze, so as to cover the entire paper tray.

9. It does not have to be used for waiting, disposable fresh-keeping bags are also possible.