My Chiffon Cake
1.
Main staff
2.
Separating the egg whites and the yolks, the saddest thing about making a chiffon cake is to distribute the last egg, and the yolks are scattered. The egg white is iced in the freezer until there is a thin layer of ice around it. The method that appears in the book, forget what it is, it will help to pass it.
3.
Make the egg yolk paste first, first add the egg yolk, add oil and sugar for several times until the color of the egg yolk becomes lighter. Due to the emulsification, it tastes delicious without the fishy smell of eggs. In fact, it is just like making mayonnaise salad dressing. Add water or milk, and then sift in the flour. I use ordinary flour. The gluten of each flour is different, so every time I put the flour in a different amount, I just need to reach the consistency I need.
4.
Whip the egg white, put lemon juice, salt, and salt to make the egg white foam more stable. Add sugar in three times. The experts say too much, so I won’t be wordy.
5.
Slightly bends to sharp corners, wet foaming
6.
Take a part of the egg white paste and mix it with the egg yolk paste
7.
Then I mix them all together, and I often read these baked posts to my heart, so I won’t talk nonsense.
8.
Okay, I fell a few times and made big bubbles,
9.
Preheat the oven at 170 degrees, put it in the oven and bake for about an hour, my cute cake pot, with small ears, none of you, hahaha
10.
After roasting, I buckle upside down. I take two bowls, one on the left and the other on the right. The two ears of the bowl are just on top.
11.
After cooling thoroughly, demould and cut into pieces
12.
Not bad right
Tips:
Eggs must be fresh, and the degree of egg whites is crucial.
