Vanilla Chiffon Cake
1.
Separate egg yolk and protein, and put them into clean, water-free and oil-free egg beaters. Put the egg whites in the refrigerator and freeze for about 10 minutes, until the surroundings are frozen. Add fine sugar A to the egg yolks, stir well, don't beat them. Just mix well.
2.
Mix the hot water and salad oil roughly, add to the egg yolk, and mix well. Because the hot water was added, the caster sugar melted.
3.
Sift in low-gluten flour, draw "Z" with a manual whisk and mix well.
4.
Add vanilla paste and mix well. At this time, the oven can be preheated to 200°C.
5.
.Add 1 teaspoon of fine sugar B to the egg white first, turn on the electric whisk, and tell it to pass until the egg white lines are clear and the foam does not disappear. I used it for 3 minutes.
6.
Then add half of the remaining caster sugar. Continue to blow at high speed to make the meringue firmer and more shiny, about 1 minute.
7.
Finally, add the remaining fine sugar, whipped at high speed for 15 seconds, then switch to medium and low speed to sort out large bubbles. The total time is 1 minute. At this time, the tip of the whisk is short and small.
8.
Take 1/4 of the meringue and add it to the egg yolk paste, and use a rubber spatula to mix well.
9.
Pour it back into the meringue and continue to stir evenly with a rubber spatula until no trace of egg white is visible and the batter is smooth and delicate.
10.
Scrape the batter into the mold with a spatula, and shake it twice, making sure that the batter is not in a fluid state.
11.
Put it into the preheated oven, heat up and down at 180°C, and bake for 26 minutes.
12.
After being out of the oven, it shook twice and let it cool down.
13.
The chiffon cake is very well inflated and highly satisfied. The finished product is very delicate, cut a piece and enjoy the afternoon tea time.
Tips:
1. The method I used to pass the egg whites this time is Mr. Xiaojima. The way I usually do is different. Please read the text carefully.
2. The egg-beating bowl containing the egg whites must be clean, free of water and oil.
3. When mixing egg yolk paste and meringue, remember to use the method of mixing, not to draw circles to avoid defoaming.
4. The baking temperature is also the first attempt to use a high temperature of 180 degrees, and the time is much shorter than usual. Of course, please adjust the baking time and temperature according to the temperament of your own oven.
5. After the cake is out of the oven, shake it twice, so that the heat can be shaken out. Remember to knock it out of the mold.
6. The formula is suitable for 1 learn kitchen 6-inch kt-inch hollow anode cake mold.
7. I omitted the baking powder in Teacher Xiaojim's recipe and added 5g of egg white.
