Novice Baking Chiffon Cake

Name: Novice Baking Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 45g Low powder; 30g Vegetable oil; 30g water; 10g Sugar (egg yolk); 30g Sugar (protein); 2 drops Vinegar

by A promise

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The third episode of Dead Chiffon (As for the first episode and the second episode, it will not be recorded, it is more embarrassing, people who understand will understand 😄)
Background: The baby is playing while I am busy. I'm over when the baby is not playing. perfect.
Summary: The six-inch recipe and the eight-inch mold are formed, and the internal organization is good. But the taste is a bit sweet, and the cake is a bit oily and moist. Directly upside-down in the baking tray also caused the cake to get wet.
Next time, use Huiyuanfangzi milk, halve the oil, and halve the sugar in the egg yolk, which is upside down on the grill. "

Ingredients

2 pcs Egg
45g Low Powder
30g Vegetable Oil
30g Water
10g Sugar (egg Yolk)
30g Sugar (protein)
2 drops Vinegar

Novice Baking Chiffon Cake

1. Add sugar three times to beat the egg whites.

2. Add sugar to egg yolk and beat with egg, add oil and beat well, sift in low powder and beat well. Stir the egg yolk paste and egg white paste evenly.

3. Pour into an aluminum mold, shake out a large bubble, and put it into the preheated oven. 150 degrees, 40 minutes. Take it out and take a few shots, then cool down and demould. 👌Six-inch square and eight-inch mold, so it's short, so it doesn't matter if you eat it yourself.

4. There is no scorch, no collapse, no retraction, and the internal organization is very good.

Tips:
1. For beginners, it is very important to pass the protein, so learn more and watch more videos.
2. Stirring is also the key, don't draw circles.
3. Use aluminum molds instead of non-stick molds.
4. Clean the cake mold while it is hot. Remember, novices can't afford to hurt them.