Zero Failure Chiffon Steamed Cake (8 Inches) Can be Used As Cake Base (additional Red Velvet Steamed Cake Method)

Zero Failure Chiffon Steamed Cake (8 Inches) Can be Used As Cake Base (additional Red Velvet Steamed Cake Method)

1. Separate the egg white and egg yolk (note: the egg beater containing the egg white must be water-free and oil-free, and the egg yolk must not be mixed with the egg white, otherwise it will affect the beat)

2. Mix all the egg yolks, milk and corn oil evenly, and use a manual whisk

3. Sift the low-gluten flour and add it to the egg yolk paste in step 2 in two times, and stir evenly. You can use the mixing method or use a manual egg beater to beat until it is thick as shown in the figure. Do not stir in a circular motion or excessively stir. , So as to prevent flour from becoming gluten, baking powder can be added to egg yolk paste together with low-gluten flour in this step

4. Add 3-5 drops of lemon juice to the egg whites (you can replace white vinegar if you don’t have lemon juice), add 1/3 of the white sugar to the egg whites, beat at medium and low speed until foamy, then add 1/2 of the remaining white sugar, and beat at high speed When the egg white has a fine foam, add all the remaining sugar, and beat at high speed until the egg white is dry and foaming (as shown in the figure, there will be a small hook when the egg beater is lifted, and the egg white will not fall when the egg beater is inverted).

5. Add 1/3 of the beaten egg whites to the batter in step 3, and use a silicone spatula to replicate evenly (note: mixing is not allowed here, otherwise the egg whites will defoam and the cake will not rise). At this time, add cold water to the steamer and heat up.

6. Add all the remaining egg whites and stir quickly for about 30 times. Do not over-stir and don't stir in wreaths. Mix evenly to the state shown in the figure.

7. Put it into an 8-inch chiffon cake mold (it is best not to use non-sticky film here, it will affect the cake climbing), shake out bubbles

8. Seal the cake mold with tin foil or high-temperature plastic wrap. You can also use a 9-inch flat plate as a lid to cover the mold (the purpose is to isolate the water vapor from the cake liquid). After the water in the steamer boils, put the mold into the steamer Steam for 40 minutes on medium and small fire (note: it is medium and small fire, can not use high fire, and can not completely low fire) this time, I used a 9-inch flat plate

9. After steaming for 40 minutes, turn off the heat, take out the mold immediately, remove the plate immediately, (or remove the tin foil/high-temperature plastic wrap), shake the mold to make the heat out, and immediately buckle the cake upside down on the cake stand

10. After cooling, it is demoulded and demolded with bare hands, so it shows a little unevenness, but the taste is very soft, less oily, healthy, and will not crack at all. It perfectly solves the problem of cracking when baking in the oven. What are you waiting for, come and have a try

11. Here, by the way, attach the picture of the red velvet cake made by adding red yeast rice powder and cocoa powder with this recipe (8g cocoa powder + 10g red yeast rice powder, just replace the 18g low-gluten flour in the house, nothing else Change) I hope everyone can make delicious and healthy cakes

Tips:

The egg whites must be beaten to a dry and foamed state, otherwise the cake may not be good. Adding lemon juice or white vinegar to the egg whites can prevent the egg whites from defoaming and effectively help the cake to make better. If it is for babies, it is best not to add baking powder. You can beat the egg whites as hard as possible, but do not beat them. The same can be done. Make the perfect steamed cake.