Tartary Buckwheat Chiffon Cake

Name: Tartary Buckwheat Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 100g Tartary buckwheat cake mix; 65g White sugar; 60g Salad oil; 75g milk; A few drops Lemon juice

by Soybean family

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pots, steamers, woks, stew pots, etc., after the kitchen tools are complete, it is more convenient to make a variety of nutritious and delicious foods for the family. It saves time and effort, and can easily free your hands. Slowly, kitchen appliances have become more and more, and the space occupied by more appliances has become larger and larger. The originally not spacious kitchen has become smaller and smaller. It is bound to be able to cook in a small kitchen. Affect your own happy mood, so in the past two years, adding kitchen appliances will give priority to multi-functional integration. A multi-functional product can replace the functions of the original 2 or more products. This time the new good helper is Midea S4- The L281E steam oven is a product that integrates the functions of traditional kitchen appliances such as electric oven, electric steamer, microwave oven, etc. After having it, the original electric oven, microwave oven, steamer, steamer can basically be eliminated, and the kitchen can be freed up all at once. More space comes out, making storage easier.
After the new machine got in hand, I used it to bake two 6-inch chiffon cakes for the family. This is what everyone calls the "crazy cake" and it is also the family's favorite cake.
Reference weight: 2 6-inch baking mode: original chiffon cake baking time: 40 minutes baking temperature: 150 degrees"

Ingredients

Tartary Buckwheat Chiffon Cake

1. Prepare the ingredients, mix milk, salad oil, and 10g white sugar in a large clean bowl;

2. Use a manual whisk to mix the milk, salad oil, and white sugar evenly;

3. Sift the tartary buckwheat cake flour into the milk mixture and mix it evenly with a manual whisk;

4. Separate the egg white and egg yolk, add the egg yolk to the batter;

5. Use a whisk to mix into a uniform egg yolk paste;

6. Add a few drops of lemon juice to the egg whites. If there is no lemon juice, you can substitute white vinegar;

7. Use a whisk at low speed to beat into a fish-eye-like bubble, then add white sugar in three times and continue to beat until the egg beater is lifted, the egg white can be pulled out of the state of standing small hooks, that is, the state of rigid foaming;

8. Turn on the oven, select "Original Chiffon Cake" from the function menu, the code is C-3, and then press the "Start" button to start preheating;

9. Take 1/3 of the beaten egg white and pour it into the egg yolk paste, stir evenly with a rubber spatula, cut and mix or mix from bottom to top;

10. Pour the evenly mixed egg yolk paste into the remaining egg white bowl;

11. Continue to use cutting and mixing methods to mix the egg white and egg yolk paste evenly;

12. After mixing the cake batter, pour it into two 6-inch cake molds. Lift the cake mold with your hands and shake it lightly to make the bubbles in the cake batter shake out;

13. Put the cake mold with cake batter on the bottom of the oven, bake for 40 minutes and out;

14. After the cake is out of the oven, the mold is shaken a few times, and then it is buckled upside down on the baking net to cool, and the cake is released from the mold after it is completely cooled;

Tips:
1. The egg white basin and egg yolk basin for making chiffon cakes should be oil-free and water-free;
2. The milk in the formula can be replaced with water;
3. The baking mode, temperature, and time should be adjusted according to the actual situation of your own oven. If your home oven does not have a chiffon cake mode, it is recommended to choose upper and lower fire, 150 degrees for 35 minutes to 40 minutes;
4. After the cake is out of the oven, it is emptied and buckled on the baking net to cool, and it is convenient to demould only after it has cooled completely;