#四session Baking Contest and is Love to Eat Festival#xiaoxiong Chiffon Cake [6 Inches]

#四session Baking Contest and is Love to Eat Festival#xiaoxiong Chiffon Cake [6 Inches]

1. Weigh the ingredients and set aside. (Pure milk and corn oil can be poured together)

2. The basin should be clean and free of water and oil. Be careful to separate the egg whites and egg yolks.

3. Separate 30 grams of white sugar into 4 grams of egg yolk and add salt.

4. Stir well and add corn oil and milk.

5. Continue to mix well and sift into low-gluten flour.

6. Stir in a "Z" shape until there are no particles. (The batter is not easy to be too thick, because the surface is easy to crack during baking)

7. Preheat the oven first: 140 degrees above and 120 degrees below. Add a few drops of lemon juice to the egg whites, add the remaining 26 grams of powdered sugar (add in three times) first with an electric whisk until the fish is bubble-like, add a small portion, and then add again after a few turns. Add the remaining powdered sugar one last time and continue to beat at high speed.

8. Lift up the whisk to observe the state of the egg whites: the sharp corners that are completely upright are just fine. (Be careful to send it in place, don’t bend a little bit, it’s very important)

9. Pour half of the beaten egg whites into the egg yolk batter.

10. Stir it in a "J" shape, do not draw a circle to avoid defoaming. Stir well and pour into the remaining egg whites.

11. Continue to stir evenly.

12. Pour the mixed batter into the mold until it is 80% full, and squeeze it on the table a few times to form large bubbles. Use a bamboo stick to cross out the small bubbles in a "Z" shape on the left and right sides. (If there is any excess, pour it into a paper cup and bake it together.)

13. After the oven is preheated: put it in the middle and lower layer, up 140 degrees, down 120 degrees, and bake 60 minutes.

14. Finished picture. After it is out of the oven, let it cool and release the mold. Use the melted chocolate to paint the facial features.

15. Lovely shape~~~

16. The organization is delicate and soft!

17. Cute little bear~~~

Tips:

The temperature of each oven is different, please adjust appropriately according to the situation.
1: Use fresh eggs, clean the egg-beating bowl, without water and oil.
2: If the egg yolk paste is not evenly stirred, the oil is not fully emulsified, it has a grainy feel, and it is easy to cause shrinkage. The action should be light and fast, and the egg yolk paste should be stirred well until it is smooth.
3: If the batter is stirred for too long, too much force, it will cause tendons, and it will also easily cause shrinkage after cooling. Just stir the batter until it is smooth.
4: If the egg white is insufficiently beaten, the dry foam is not reached, the egg white state is unstable, and it is easy to cause shrinkage. When the egg whites are dry and foamy, lift up the mixing head to observe the state, and the egg whites are short and upright with sharp corners.
5: After the batter is stirred, it should be put into the oven immediately. It should not be left outside for too long, which will cause the batter to defoam and the cake body will shrink after it is out of the oven. It should be reversed in time after the oven is out.
6: During the baking process, do not adjust the temperature too much in a short time, and do not open the oven door to cause the cake body to shrink.
7: The baking time should not be too long, too much water loss will cause the cake body to shrink.
8: Pour the egg batter slowly into the mold, do not use too much force, otherwise it will be engulfed in air and bubbles will be generated.
9: Due to the freshness of the eggs, the amount of egg whites will be slightly different when the egg whites are beaten. Pour the egg batter into the mold until it is 8 minutes full. If the excess amount is exceeded, pour it into a paper cup and bake it together. .