Still Learning to Bake--cup Chiffon

Name: Still Learning to Bake--cup Chiffon
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 30g milk; 75g Low-gluten flour; 60g olive oil; a little White rice vinegar; 25g Sugar

by Still good food

5.0 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

During this period of time, the children suddenly said that they would like to eat cakes, but baking is not my strong point. I bite the bullet and do it. Although it is not perfect, it is still better than before. As long as you have more times of baking and more experience, at least every time you gather some reasons for failure, the next time you avoid it is a small improvement. The first time I made Chiffon, it was egg batter, and LG and the kids still listened to comfort me and killed 3 at once. This is even the fifth time I made chiffon. I don’t know why the temperature of my oven gets lower as the oven cooks. Both ends of the tube don’t get very hot. The temperature is 30 degrees lower than the original one. Even with a fan and circulating wind blowing, the temperature of the cake on both ends is still unevenly heated, so I have to slowly try to adjust the temperature. "

Ingredients

3 pcs Egg
30g Milk
75g Low-gluten Flour
60g Olive Oil
a little White Rice Vinegar
25g Sugar

Still Learning to Bake--cup Chiffon

1. Ingredients: 3 eggs (forgot to put the eggs) 30 grams of milk, low-gluten flour, 75 grams of white sugar, 25 grams of olive oil, 30 grams of white rice vinegar.

Still Learning to Bake--cup Chiffon recipe

2. Divide the egg whites and put them in a large bowl without oil and water.

3. .Pour in a small amount of sugar and white rice vinegar, (take out the first class to beat the egg whites) and add them in three batches. Wait until the egg whites and sugar are completely melted together.

4. . Hit the rigid foam, as shown in the figure, hang the triangle upside down.

5. .Add sugar and olive oil to the egg yolk and stir well.

6. . Pour the milk and sift into the low flour into the egg batter.

7. .Use a rubber knife to scrape the egg whites into the egg batter.

8. .Mix the egg batter from bottom to top and put it in the cup.

9. .The preheated oven temperature is up and down at 185 degrees and bake for 23 minutes.

Tips:
*My little girl wants to dance so I rushed to adjust it higher and it cracked. If you have time, low temperature and slow baking are still very beautiful.

*The custard should be mixed slowly from bottom to top, not stirring in a circle will defoam and affect the taste of the cake.