#the 4th Baking Competition and is Love Eat Festival#coffee Chiffon
1.
Prepare all materials. Soak the coffee powder with boiling water first, then add water and mix until there is no dry powder. Sift the low-gluten flour 2 to 3 times in advance.
2.
Knock the egg whites and egg yolks into two clean oil-free and water-free containers, and put the egg whites in the refrigerator first. Add the mixed coffee liquid to the egg yolk and mix well.
3.
Add the odorless liquid oil and coffee wine and mix well.
4.
Sift in low-gluten flour, use a manual whisk to mix the egg liquid and flour in a "zigzag" manner, until no dry powder and small particles are visible.
5.
Add a few drops of lemon juice to the egg white, first beat until it is thickly foamed, then add fine sugar 2 in 3 times, and beat until almost dry and foamy, that is, after lifting the whisk, a slight bend can be seen on the egg beater head Hooked small triangle.
6.
Preheat the oven 180 degrees. Take 1/3 of the beaten egg white, add it to the egg yolk paste, and use a whisk or spatula to cut or mix the two evenly.
7.
After mixing the cake batter, pour it back into the egg whites and use a spatula to gently and quickly stir (cut and mix) evenly.
8.
The mixed cake batter should be very delicate, shiny, and free of large bubbles.
9.
Pour the mixed cake batter into the mold from a high place, then tap the mold on the chopping board a few times to shake out the large bubbles on the surface.
10.
Put the mold into the preheated oven, lower layer, fire up and down, 175 degrees, bake for about 35 minutes, until the cake swells to fall slightly, tap the surface with your hands, you can feel the elasticity of the cake without making a "sand" sound . After the baking is over, immediately put it out of the oven, and then insert the glass bottle in the chimney, upside down until it is completely cool, and then it can be sealed and stored.
Tips:
1. Low-gluten flour needs to be sieved 2~3 times in advance, personally think this is quite important;
2. If the coffee powder is not freshly ground, use the instant black coffee powder, but it is best not to use the 3-in-1;
3. When the egg white and egg yolk paste are mixed, they should be chopped or turned, and do not stir to avoid defoaming;
4. The specific baking time and temperature should be adjusted according to the actual situation of your own oven;
5. The cake should be reversed immediately until it is cold, so as to prevent it from shrinking.
