Original Chiffon Cake

Name: Original Chiffon Cake
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 67g Cake flour; 4 Egg yolk; 27g Caster sugar; 40g Peanut oil; 40g water; 4 protein

by Sheep kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

Ever since I was mad by chiffon a long time ago, I can no longer be interested in doing it. A few days ago, I saw a 7-inch Chiffon recipe at Xiaozhi at @苏州河边的小zhi, which explained in detail the points to note when making a chiffon cake. I read it carefully and decided to try again.
The original recipe is 7 inches, use 3 eggs, and replace it with 8 inches, use 4 eggs, that is, divide each item of all the materials in the original recipe by 3, and add the number obtained to each item in the original recipe. The number will do.
I converted it and made this 8-inch Chiffon, and it was so easy to succeed, there was no cracking, no collapse, and it stayed in a bulging and full state in the oven until it was out of the oven! I am so ecstatic! Chiffon has always been my sore spot. I have been playing baking for three years now. I can't even do the most basic Chiffon well, so I am embarrassed to talk about it! Today is finally exhilarating! Haha~~
Forgive me for the imperfect demoulding. I took it off directly. I cut off a few pieces of cake crust with my nails. It hurts to say~~

Ingredients

Original Chiffon Cake

1. First prepare two oil-free and water-free containers to separate the egg yolk and egg whites

2. To make egg yolk paste: add 27 grams of sugar to the yolk

3. Stir well

4. Add 40ml of water and stir well

5. Add 40 grams of vegetable oil and beat until milky white, about 4 to 5 minutes

6. Sift in low-gluten flour

7. Stir well and set aside

8. Make meringue: Use an electric whisk to beat the egg whites at high speed. When white foam appears, add one-third of the fine sugar

9. Beat at medium speed until white foamy, then add one third of the fine sugar

10. Continue to beat, lift up the whisk, and when you can pull out a long hook, add the remaining one-third of the fine sugar.

11. Turn to low speed and beat until moist foaming, that is: after stopping the whipping, use a whisk to circle the meringue and lift it up, and there will be sharp corners, but the sharp corners are slightly hooked. At this time, preheat the oven, 180 degree

12. Mixing: first take one-third of the meringue and put it in the egg yolk paste

13. Use a spatula to quickly cut and mix evenly

14. Then pour it into the meringue

15. Quickly cut and mix evenly, don't make circles to avoid tendons

16. Pour into the mold, smooth the surface, pick up the mold, shake a few times on the table, shake out the big bubbles inside

17. Put it in the middle and lower level of the preheated oven, and heat up and down at 150 degrees, and bake for 1 hour (the picture shows the state when it is baked for 30 minutes)

18. After being out of the oven, fall freely on the table at 40 cm, shake out the heat inside, avoid retraction, and buckle immediately

19. After letting cool, take off the mold, gently squeeze it with your hands, and take it off when you top it on the bottom.

Tips:
1. After adding water and oil, the egg yolk must be fully whipped until it is emulsified. The chiffon cake made in this way has a moist taste, and the meringue must be sent in place, otherwise it will easily fail;
2. Pay attention to the method of mixing egg yolk paste and meringue, don't make a circle, but briskly, cut and mix, or the same as cooking. The cake batter must be mixed well so that the cake structure will be delicate.