My chiffon cake

Overview

Compared with the gorgeous creations of those masters, my cake is really simple. Even the cake mold is an aluminum basin that has been in my house for many years and has not been used for anything, but it is deep and flat enough, so it is easy to use. I don’t know who I was referring to when making cake ratios. Then I added, subtracted and subtracted the formula every time. I wrote it down in the notebook I was very serious about, as well as the final effect of this formula. I probably have dozens of them now. I have also downloaded a lot of books on making chiffon on the Internet, and now I basically have this recipe,

Tags

• baking
• children
• cake
• breakfast
• fast food
• egg
• flour
• oil
• white sugar
• lemon juice
• salt
• water

Ingredients

Steps

1. 1 Key staff

   

2. 2 Separate the egg whites and yolks. The saddest thing about making chiffon cake is that the last egg turns yellow. Put the egg whites into the freezer and freeze them until there is a thin layer of ice around them. The method I read in the book is that I forgot what the function is, but it is easier to whip.

   

3. 3 First make the egg yolk paste, add oil and sugar several times and beat until the egg yolk becomes lighter in color. Due to the emulsification effect, it tastes delicious without the fishy smell of eggs. In fact, it is just like making egg yolk salad dressing. Then add water or milk, and then sift in the flour in batches. I use ordinary flour. Each type of flour has different gluten, so I add a different amount of flour every time. It is enough to achieve the consistency I need.

   

4. 4 Beat the egg whites, add lemon juice, and salt. The function of salt is to make the egg white foam more stable. Add sugar in three times. Experts have said too much about this, so I won’t go into details

   

5. 5 Beat until the sharp corners are slightly bent and wet foaming

   

6. 6 Take a portion of the egg white paste and mix it with the egg yolk paste

   

7. 7 Mix them all together again. I’m familiar with these from the baking posts I often read, so I won’t talk nonsense

   

8. 8 Okay, drop it a few times to make big bubbles pop out,

   

9. 9 Preheat the oven to 170 degrees, put it in the oven, and bake for about an hour. My cute cake pot also has little ears, but none of yours have them, hahaha

   

10. 10 After baking, turn it upside down. I take two bowls, one on the left and one on the right. The two ears of the pot are just on top

    

11. 11 Let cool completely, then unmold and cut into pieces

    

12. 12 Not bad