1. First, prepare all the ingredients and weigh the ingredients for later use.
2. The white is separated from the yolk.
3. Add 20 grams of fine sugar to the egg yolks.
4. Stir well.
5. Add corn oil and continue to mix well.
6. Continue to add milk and stir well.
7. Sifted tartary buckwheat cake flour.
8. Scratch with egg and mix well.
9. Add a few drops of lemon juice to the egg whites, and beat with an electric whisk until the eyes are soaked.
10. Then add one-third of the fine sugar, scrape the edge of the basin, and then continue to beat the egg whites. Add the remaining half of the fine sugar and continue to beat. When the egg whites thicken and begin to appear lines, add the remaining With fine sugar, slowly until the beater feels resistance and there are small upright corners.
11. Take out the prepared egg yolk paste and add half of the meringue.
12. Go in at 2 o'clock and go out at 8 o'clock. Bring the egg whites in. Do not raise the air but go in during the stirring process.
13. After mixing until no meringue is visible, pour the mixed batter back into the remaining meringue.
14. Stir in the same way.
15. Pour the prepared batter into the mold, shake it, and then put it into the preheated oven at 170 degrees.
16. Bake at 170°C for 30 minutes. Be sure to observe it at any time during the baking process. When the chiffon grows to the highest point and begins to slip off slightly, it means that our chiffon is completely baked. The time is not absolute.
17. The chiffon that has just been baked must be buckled immediately to prevent it from shrinking. After cooling, it will be demoulded and cut into pieces to enjoy (it is very delicious to eat directly).
18. The finished picture of Tartary Buckwheat Chiffon Cake.
19. The finished picture of Tartary Buckwheat Chiffon Cake.
20. The finished picture of Tartary Buckwheat Chiffon Cake.
Tips:1. A successful Chiffon is not only a complete shape without shrinkage, but the slight cracking or slight shrinkage of the chiffon is not a serious problem. The soft and delicate taste is more important than the complete shape.
2. To make chiffon, you must use odorless vegetable oil, and not heavy oils such as peanut oil and olive oil, otherwise the special taste of the oil will destroy the light taste of chiffon.
