Original, Red Velvet Chiffon Cake
1.
Material preparation. Preheat the oven up and down to 150 degrees. The operating tool container must be clean and oil-free and water-free
2.
Stir milk and corn oil well
3.
This is the state of uniform mixing.
4.
Sift in low powder
5.
Stir well
6.
Beat in the egg yolk. The egg whites are also packed in oil- and water-free utensils
7.
Stir evenly and set aside for later
8.
Add one third of the egg whites with powdered sugar and beat them to the fisheye state, add lemon juice
9.
Turn to second gear and beat until finely add the remaining half of the powdered sugar
10.
Turn the whisk to three gears and beat until it is fine and add the remaining powdered sugar
11.
Until the protein dry foam has a fixed pattern
12.
Lifting the whisk has such sharp corners
13.
Take a quarter of the egg white and egg yolk paste and stir evenly
14.
This is the state of mixing evenly
15.
Then pour the egg yolk paste into the remaining three quarters
16.
Stir evenly
17.
Pour half of the original cake batter in the mold. Sift the other half into the red yeast rice noodles
18.
Stir evenly
19.
Then pour it into the abrasive tool, pick up the abrasive tool, and tap it lightly. Cough up the air inside
20.
Bake the middle layer of the oven on the upper and lower heat of 150 for 70 minutes. Adjust the time according to your own oven temperament
21.
When out of the oven, drop the cake with a sharpener 10 cm away from the ground a few times to throw out the air inside. You can cut it upside down and eat it after cooling.
22.
Look at the organization inside. Not bad there are some small bubbles that didn't come out
23.
its not bad, right
Tips:
In summer, put the eggs in the refrigerator fresh-keeping room 2.3 hours in advance. In this way, the stability of the latter protein paste is higher. The stirring action is like usual cooking. Be light. If you like a softer cake, you can reduce the low-gluten flour by 20 grams!
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