Chiffon cake with local eggs...
Overview
The baby is on holiday... I get up early every day to cook breakfast. It's too cold and it's too late... Bake a cake and make a cup of milk in the morning... I have eggs, flour, and milk...
Tags
Ingredients
Steps
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Free range eggs
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Separate egg whites and yolks
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Beat the egg yolks evenly with a hand whisk
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Add salad oil and mix well
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Add pure milk and beat evenly
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Add soft sugar and beat evenly
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Add salt and mix well
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Sift in low-gluten flour
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Mix well in a Z shape
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Stir into a fine egg yolk paste without particles
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Put the egg whites into the mixer
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Stir until foamy and add one third of the sugar
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Stir until there are textures and then add one third of the sugar
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Stir until wet peaks add the remaining white sugar
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Keep stirring until dry foam (turn it upside down without deformation and become as delicate as butter)
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(Preheat the oven to 170 degrees for 10 minutes) Add one-third of the egg white batter until the egg yolk paste is evenly stirred up and down... Add another third and stir evenly up and down... Add all of the egg yolk paste and stir evenly up and down...
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Pour the mixed batter into the chiffon cake mold...
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Knock the mold hard on the table a few times to knock out the big bubbles in the batter... put it in the oven
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Bake at 170 degrees for 20 minutes...turn to 150 degrees and bake for 30 minutes...take it out immediately, turn it upside down on a grill rack and let cool
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Let cool completely and cut into pieces
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Finished product
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Finished product
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It’s ready to eat
