Original Chiffon

Name: Original Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 110g Egg white; 60g yolk; 60g Caster sugar (egg white); 25g Caster sugar (egg yolk); 65g milk; 50g Vegetable oil; 1 tsp Baking powder

by Wandering stars

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Most of the eight-inch chiffon cakes are made of five eggs. The chiffon made this time is made of three eggs. The eggs are relatively large. If the size is medium, you can use four. Because the amount of eggs is small and the swelling power of the egg white is not enough, a small spoon of baking powder is added to help the swelling. If you don't like to use baking powder, you can add an extra egg white. In fact, I rarely make chiffon, so far I have never made a decorated cake. I always feel that doing chiffon is a waste of time. I can bake two plates of cupcakes in the time of baking a chiffon, and the cupcakes are made in a large amount, and they are not eaten so quickly. After an eight-inch chiffon is cut, one piece per person will disappear immediately.
My daughter’s birthday is approaching. Recently, I started to clamor and decorate flowers in an effort to make a decent birthday cake for my daughter. "

Ingredients

Original Chiffon

1. All raw materials are ready to be weighed

2. First separate the yolk and white of the egg. The egg white bowl needs to be oil-free and water-free. Mix the egg yolk and caster sugar

3. Use a whisk until the volume is enlarged, the state is thick, and the color becomes lighter

4. Add corn oil three times

5. Each time you add it, use a whisk until the mixture is evenly mixed before adding the next time.

6. Add milk and stir gently

7. Mix low-gluten flour and baking powder and sift into the egg yolk

8. Stir evenly with a rubber spatula to form an egg yolk batter. Put the mixed egg yolk batter aside and set aside

9. After washing and drying the whisk, start to whip the egg whites. Add 1/3 of the fine sugar when the egg whites are sent to the fisheye bubble state. Continue to beat and add the remaining sugar in two batches.

10. Whip the egg whites to a dry foaming state (after lifting the whisk, the egg whites will be pulled out of the upright sharp corners)

11. Serve 1/3 egg whites into the egg yolk bowl

12. Stir evenly (turn up from the bottom, don’t stir in circles)

13. Pour the well-mixed batter into the remaining egg whites, and stir again to make a chiffon cake batter

14. Pour the batter into the mold, about 4 minutes full of the mold. Shake the mold several times on the table to produce large bubbles

15. Put the cake mold in a preheated oven at 150℃, the second to last layer, bake 45-50 minutes

16. Bake for 15 minutes

17. Bake for 25 minutes

18. The top cracked a little when it bake for thirty-five minutes

19. After the cake is baked, it is out of the oven. Put the baked cake upside down on the baking net immediately until it cools completely

20. The cake will be demoulded after cooling. It can be used to make decorative cakes, or it can be cut into pieces and eaten directly

Tips:
1. I use an eight-inch chiffon round mold

2. Generally, 3 large eggs (about 70 grams in shell) are enough. The amount of medium-sized eggs is less than 4, and the egg white and yolk can be separated and weighed for use.

3. There was a little crack on the top of the chiffon this time, probably because the heating temperature was too high at the beginning, and the surface temperature of the cake rose too fast, which caused the surface to be colored and crusted too quickly, but the inside was not completely puffed. . When the interior continues to expand, the surface of the crust will burst, forming a crack.

4. After the cake is baked, it can expand to 8 or 9 minutes full of the mold, and the top may be slightly higher than the mold.