Original Chiffon Cake
1.
Separate the egg white and the yolk. Separated egg white
2.
Separated egg yolk
3.
Stir the egg yolks a bit, add fine sugar, and mix well with a whisk
4.
Add corn oil and stir well until no oil slick is visible
5.
Pour the milk and stir well
6.
Sift in the mixed low-gluten flour and baking powder, first use a manual whisk to wind the dry powder in clockwise, turn the bowl with the left hand, and hold the whisk with the right hand in a zigzag shape, mix the batter until it is fine and no particles
7.
After mixing the batter, do not over-mix it to avoid gluten
8.
When the egg whites are beaten with an electric whisk, add 20 grams of fine sugar when it becomes fish-eye foam, and continue to beat
9.
When the egg whites are frothy, add 20 grams of caster sugar and beat
10.
When there are lines on the surface, add the last 20 grams of caster sugar and beat
11.
Hit until the whisk has a short, upright corner.
12.
Take 1/3 of the egg white paste into the egg yolk paste and mix well
13.
Pour the well-mixed batter back into the protein batter bowl, and then mix well by turning and mixing, the action should be light and fast
14.
Pour the mixed cake batter into an 8-inch square mold, smooth it, shake it twice, and shake out bubbles
15.
Immediately put it in the penultimate floor of the preheated oven, heat up and down at 145 degrees, and bake for 60 minutes! (If the surface of the cake is over-colored, it can be covered with tin foil)
16.
The baked cake is immediately out of the oven, shakes twice, and immediately buckles upside down on the grill. (The hot air is shaken out to effectively prevent retraction). After it's cool, you can come and demould.
17.
Chiffon cake after demoulding!
18.
Take a look at the internal organization
19.
Finished picture!
Tips:
1 Egg whites must be beaten in place
2 When the flour is sifted into the egg yolk paste, use the Z-shaped method to stir. Don't stir too much to avoid gluten
3 When mixing the egg yolk paste and the egg white paste, use the mixing method, don't stir in circles, it will defoam
4 Everyone’s oven temperament is different, so you can master it flexibly
