The Back Egg Method is Perfect without Cracking The Chiffon
1.
Separate the egg whites and yolks. The egg white basin needs to be oil-free and water-free, and the egg yolks should be separated in a bowl first.
2.
The milk and oil are weighed and poured into the basin, mixed evenly with a manual egg machine, fully emulsified, and white.
3.
The state of emulsification completed.
4.
Sift in low-gluten flour.
5.
Cut and mix evenly in a "one" shape, and don't make the noodles become gluten.
6.
Add the egg yolks one by one, mix one well and then add the other.
7.
After adding all, the mixed state, set aside for later use.
8.
Add 3-4 drops of vanilla extract to the egg white bowl (or not, or add lemon juice).
9.
The electric egg beater first beats the fish-eye bubbles at a low speed, and adds one-third of the fine sugar.
10.
Turn to medium and high speed to beat until fine, add the second time fine sugar.
11.
Continue to beat until lines appear, add the last fine sugar. At the same time, the oven is preheated up and down to 130 degrees.
12.
Pull up the egg beater, the upright sharp corners appear, and the whisk is completed.
13.
Take one-third of the egg white and add it to the egg yolk paste, stir or cut and mix evenly.
14.
Pour it back into the egg white bowl, and mix well again by tossing or cutting.
15.
Mixed state.
16.
Pour into the mold from a high place to be 80% full to prevent the air from being drawn into it, and lightly shake it twice to shake out the large air hole.
17.
Put it into the preheated oven and bake at 125°C for 40 minutes, then turn to 145°C for 30 minutes. (The temperature and time are for reference only, and the specifics need to be adjusted according to your own oven)
18.
After being out of the oven, shake lightly twice, shook out the heat, and quickly fell between the two bowls. If you are not satisfied with the mold, you can invert the grilling net.
19.
It will be demoulded after cooling thoroughly. Premature demolding is easy to collapse.
Tips:
1. Chiffon's fluffy hair depends on the egg whites, so it is very important to get the egg whites, and it must be done in place.
2. The egg white basin must be oil-free and water-free, the eggs must be fresh, and no trace of egg yolk should be mixed into the egg white.
3. The oven temperature is different, so you must adjust the time and temperature according to your own oven.
