Polish Chiffon Cake (super Detailed Egg Method)
1.
Prepare all materials.
2.
Add salad oil, bok vegetable juice, and salt to the bowl and mix until the water and oil are fully emulsified.
3.
Sift in low-gluten flour and mix well, dry powder particles.
4.
Add the egg yolk to the batter three times and stir.
5.
The batter is very thick and shiny without lumps.
6.
Drop the egg whites into the lemon, beat the fish fillet with a whisk, then add one-third of the sugar and beat.
7.
When the egg whites are slightly foamy, add the second sugar.
8.
When the protein is in the state of small moist crooked grooves, add the third sugar.
9.
Raise the egg beater until it is as shown in the picture, and it shows a small sharp corner that is dry foaming.
10.
Take one-third of the egg white paste, put it into the egg yolk paste, mix it evenly by cutting and mixing, and then pour the egg yolk paste back into the egg yolk paste. (Stir it in the same way as we usually stir-fry. In short, you can't draw a circle. If you use egg sauce, it will stir it in a zigzag shape.)
11.
Pour the remaining egg yolk paste into the egg whites and continue toss.
12.
The mixed batter is very delicate (must be fully mixed and blended, success or failure lies in this)
13.
Pour the batter into a 6-inch mold. After entering the mold, lift the mold and shake it a few times to shake out the big bubbles, so that the cake will be more delicate!
14.
Put it in the preheated oven and bake at 165 degrees for 40 minutes.
15.
Take out the baked cake and shake it up immediately, let it cool and demould.
Tips:
1. The egg white basin must be water-free and oil-free.
2. I send the egg whites at a low speed throughout the whole process, or I can start to beat them at a medium speed, and change to a low speed when the moist foaming is good.
3. The temperature of the oven is adjusted according to your own oven. You can insert a toothpick into the cake body after it is out of the oven. If there is a cake, bake a few more minutes.
4. It is best to choose a larger egg, which is about 70 grams, so that the total amount of egg white and yolk is better to hold.
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