Original Chiffon Cake

Name: Original Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 120g Low powder; 50g Vegetable oil; 75g Sugar; 50g Water or milk

by Xiao Geng's mother

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Sometimes making chiffon can really make people "crazy" all in accordance with the requirements of the recipe, and the result can be exciting when it is baked, and it rises so high, which seems to be very successful, but after taking it out and letting it cool, it will change. It became a thick quiche. Have you ever happened to this situation? ? I really don’t know how many times I have made omelets for this chiffon. If you wipe the container like I did before making this cake, and the egg white and egg yolk have been separated successfully. In the end, it failed. The conclusion was that the egg whites were not sent in place. Intuitively, the egg white container was turned upside down, and the egg whites could not fall off. Moreover, the egg beater had a small pointed corner instead of the egg whites that could be hung on the whisk for a long time. On the egg container. "

Ingredients

Original Chiffon Cake

1. Prepared materials.

2. Add oil, water, 1/3 sugar and mix well.

3. The egg opens, and the white and yolk are separated.

4. Add the egg yolks to the oil and water mixture and beat them thoroughly with a whisk.

5. Sift low flour.

6. Add the egg yolk and mix well.

7. Add white sugar to the egg whites 2 to 3 times and beat until hard foaming.

8. The beaten egg whites can be turned upside down without falling, chopsticks can be inserted in, and the whisk has a small pointy shape.

9. Add the beaten egg whites into the egg yolk paste about 3 times.

10. When stirring the batter, be careful not to use a circular method to prevent the batter from becoming strong.

11. Put the mixed batter into the mold and drop it twice to break the air bubbles inside.

12. After the oven is preheated at 160 degrees, place the middle layer of the cake for 60 minutes. Note that the cake should be turned upside down immediately after baking to avoid shrinking.

13. Just let it cool and cut into pieces.

Tips:
1. Beating the egg whites is the key to the success or failure of a chiffon cake. Don't let the egg white get a trace of water, oil or

The egg yolk, whisk and egg whisk should also be cleaned and completely wiped off with water.

2. Low-gluten flour should be used for flour, but high-gluten flour should not be used. High-gluten flour will produce a lot of gluten when it meets water.

Thereby forming gluten and affecting the foaming of the cake.

3. Before baking, the mold cannot be greased, because the batter of the chiffon cake must adhere to the mold wall

The strength of the swells upwards, and the grease loses its adhesion.