Six-inch Two-egg Hollow Chiffon
1.
Prepare ingredients.
2.
First separate the white and yolk of the egg. It must be noted that the egg whites must be oil-free and water-free. This is the first step to making successful eggs.
3.
Add 13 grams of sugar to the egg yolk and stir until it is dissolved, then add 20 grams of milk and 20 corn oil until it is dissolved and the egg yolk paste is fine.
4.
Sift the low powder into the egg yolk paste, and use a manual whisk to stir until the powder disappears. Pay attention to choosing low-gluten flour, so that it is not easy to build up when mixing. When mixing the flour, pay attention to the technique, don't shake it back and forth, and mix it clockwise.
5.
Remember not to stir too much, as the batter is fine and no grains.
6.
Put lemon juice or white vinegar in the egg whites, put the remaining sugar in three times, and beat until the egg whites are about 8 distributed. When beating egg whites, use an electric whisk, which is vertical when held in hand, and stir in a large circle. After lifting the whisk, the egg whites are firm and slightly curved. Turn the pot upside down and the egg whites will not fall off. A good egg white is the key to the cake rising, everyone should pay attention to it.
7.
Mix the meringue and the egg yolk paste, first take one third of the egg white and put it in the egg yolk paste and mix well, and then pour the mixed egg yolk paste back into the egg white bowl. Use a spatula to pick up the batter at the bottom and stir evenly from bottom to top.
8.
When mixing the custard, it is time to preheat the oven. Fire up and down at 180 degrees, preheat in advance to make the oven reach 180 degrees. This is how you mix the custard.
9.
When pouring the batter, it is best to be about 20cm high from the mold. Pour the mixed batter into the mold and shake out the large bubbles in the mold. I use a six-inch hollow mold. If you want to make an eight-inch one, you can multiply the ingredients by 2.
10.
Adjust the temperature in the oven to 150°C and bake for 50 minutes. After being out of the oven, it fell slightly and immediately fell back. This will prevent the cake from collapsing. When the cake is baked in the oven, it will go through processes such as rising, cracking, and falling back. Pat the surface of the cake with your hand. If you don't feel the cake shaking, there is no obvious rustling sound and it is elastic, then the cake is ready. The unripe cake collapsed after it came out of the oven.
11.
When the cake cools down, it can be demoulded. Use your hand to gently press the cake on the edge of the mold to loosen the top of the cake, and then separate the cake on the side from the mold, and then push the bottom out, then press the cake on the bottom edge, turn the bottom plate while pressing, and it will be perfectly demoulded.
12.
You can make this cake into an internet celebrity Bobo milk tea cake, or you can cut it into pieces with yogurt and chocolate sauce, or you can cut it into pieces and enjoy!
