"0" failed【Chiffon Cake】

Overview

[xingxing_sichu] Follow my WeChat official account. In addition to recipes, there are also recipes for me to lose 18 pounds. I don’t know when, baking suddenly flew into the house like a spring breeze! What’s more, just last week, just a few mothers in our community who I know well bought 8 ovens at one time and started their own baking journey. The mothers came to ask me. I am a veteran who has become a monk in the middle. What should I prepare for the first time? Suddenly I don’t know how to answer, because I’m used to having a bunch of molds and various materials at home, and then I can’t give everyone a copy of my entire set? After thinking about it, I started to get into baking. Let’s start with Qifeng. It requires relatively few molds and simple materials. It is also a classic and basic cake. It can be used as the base of birthday cakes or eaten alone. No matter how far along the baking journey, many people still like this one the most. , for example, for me, the soft and rich taste experience in the entrance is like the beginning of love, so sweet that you can’t put it down after one bite! This recipe is based on my experience after many attempts to improve it. The taste and sweetness are all suitable for my taste. She is already a cake that I am proud to call myself a cake that I can bake with my eyes closed:)~~

Tags

• baking
• cake
• chiffon cake
• cake flour
• egg
• salad oil
• sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Separate egg whites from protein. Add a few drops of lemon juice to the egg whites (no white vinegar can be substituted). Add a total of 60g of sugar in three batches and beat until dry. You can pay attention to the beating state of the egg whites when adding sugar. Of course, this does not have to be so strict, but remember that the egg whites must be beaten in one go.

   

2. 2 Add 20g sugar to the egg yolks, stir evenly, then add 40g milk and salad oil in three batches, stir evenly

   

3. 3 Add sifted flour and salt to the egg yolk paste, and mix gently with a rubber spatula. Do not over mix to prevent the flour from becoming glutenous (if the flour becomes glutenous, it may make the cake too tough and affect the softness of the cake). Pour 1/3 of the egg whites into the egg yolk batter. Use a rubber spatula to gently stir evenly (stir from the bottom up, do not stir in circles to prevent the protein from defoaming). After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.

   

4. 4 Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hands and shake it hard twice on the table to knock out the large bubbles inside, and the cake batter will be mixed (the mixed state should be relatively thick and uniform in light yellow). Preheat the middle and lower racks of the oven to 175 degrees and bake for 10 minutes, then adjust to 160 degrees and bake for another 25-30 minutes.

   

5. 5 Take the baked cake out of the oven and immediately invert it onto a cooling rack until it cools (be sure to invert it to prevent it from shrinking). After cooling, remove from the mold and the chiffon is ready

   

6. 6 Cut it and enjoy it directly. It can also be used as a base for birthday cakes, sliced and decorated