Square Chiffon Cake (water Bath Method)

Name: Square Chiffon Cake (water Bath Method)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 170g Low-gluten flour; 7 egg; 100g milk; 70g Corn oil; 30g (egg yolk) 90g (white) Sugar; 5 drops White vinegar; 1/2 a teaspoon salt; 20g corn starch

by Gourmet temptation to greedy cats

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The water bath method is also called water-proof baking. The method is to pour the adjusted cake batter into the mold, then place the mold on the baking tray, and pour 1-2cm deep warm (hot) water into the baking tray so that it is baked. , The water temperature will not reach 100 degrees, which can ensure that the cake body will not be baked very dry and burnt, and the cake will be moist in the oven. The effect of the baked cake is similar to that of steaming, the taste is soft and delicate, and the surface layer is not easy to crack. I usually make round chiffon cakes. In the past few days, on a whim, I bought several square molds of various styles online. Today I used a 10-inch square mold (27cm*27cm*6cm) and made one by the water bath method. Chiffon cake works well. "

Ingredients

170g Low-gluten Flour
7 Egg
100g Milk
70g Corn Oil
30g (egg yolk) 90g (white) Sugar
5 drops White Vinegar
1/2 a teaspoon Salt
20g Corn Starch

Square Chiffon Cake (water Bath Method)

1. Prepare the mold. The square mold is surrounded by paper, with a circle of oil paper inside.

Square Chiffon Cake (water Bath Method) recipe

2. Separate egg whites and egg yolks. Whisk the egg yolk, milk, corn oil, and 30 grams of sugar evenly, sift into low-gluten flour, mix into egg yolk paste, set aside.

3. Add salt, vinegar, and cornstarch to the egg whites, add 90 grams of sugar in three times, and beat until hard foaming (wet foaming works, but I prefer the hard foaming effect).

4. Add 1/3 of the egg white paste to the egg yolk paste, and stir evenly with a rubber spatula.

5. Pour the egg yolk paste into the remaining egg yolk paste, and stir until the egg yolk paste is completely fused with the egg yolk paste.

6. Pour the batter into the mold and shake it lightly on the countertop a few times to create large bubbles.

7. Preheat the oven, pour 2cm deep warm water into the baking pan, and put the cake mold directly in the baking pan into the lower layer of the oven (the solid cake mold can be directly placed in the baking pan filled with warm water, if it is a live cake Mold, you need to wrap the bottom of the mold with tin foil, otherwise water will leak).

8. Bake at 130°C for 40 minutes, and turn at 150°C for 30 minutes (the specific time and temperature are determined according to your own oven, and the surface of the cake can be covered with tin foil if it is satisfactory). Insert a toothpick into the cake and take it out to indicate that it is not wet. The inside is already familiar.

9. When it comes out of the oven, take the baked cake out of the cake mold, tear off the oil paper around it (without upside-down) while it is hot, let it cool, and cut it into pieces.

10. Delicate and soft.

Tips:
1. The time and temperature required for baking are determined according to your own oven.
2. The amount of sugar and oil in the formula can be increased or decreased according to personal preference.