Chiffon Cake No. 1, first challenge~

Chiffon Cake No. 1, first challenge~

Overview

It was my first time to challenge chiffon cake. I used the wrong recipe and the demoulding was very bad, but it tasted great! !

Tags

Ingredients

Steps

  1. Prepare the ingredients first, preferably refrigerated eggs, separate the egg whites and put them in the refrigerator for later use.

    Chiffon Cake No. 1, first challenge~ step 1

  2. Mix egg yolks + 35g powdered sugar

    Chiffon Cake No. 1, first challenge~ step 2

  3. Once homogeneous, add corn oil and milk and continue stirring

    Chiffon Cake No. 1, first challenge~ step 3

  4. Prepare to sift in low-gluten flour

    Chiffon Cake No. 1, first challenge~ step 4

  5. Continue ~ mix slowly

    Chiffon Cake No. 1, first challenge~ step 5

  6. Keep drawing circles into the batter~ Set aside to cool, haha

    Chiffon Cake No. 1, first challenge~ step 6

  7. Take out the metal jar containing egg whites from the refrigerator, use an electric mixer to beat at medium-low speed until there are fish-eye bubbles, then add 1/3 or 12g of powdered sugar

    Chiffon Cake No. 1, first challenge~ step 7

  8. Beat into fine foam at medium-high speed, then add 1/3 of the powdered sugar (12g). When it becomes creamy, add the remaining 1/3 of the powdered sugar (12g) into the bowl and continue beating

    Chiffon Cake No. 1, first challenge~ step 8

  9. Just have small vertical corners

    Chiffon Cake No. 1, first challenge~ step 9

  10. Add the meringue to the egg yolk paste in three batches. Use steady and firm gestures to cut and scrape the edges to draw a semicircle. Be careful not to stir in a vortex, otherwise you will get a basin of liquid, and the previous work will be in vain. Okay, just mix the egg whites and yolks evenly, that is, there is basically no variegation.

    Chiffon Cake No. 1, first challenge~ step 10

  11. Pour the cake batter into the mold~

    Chiffon Cake No. 1, first challenge~ step 11

  12. Quickly fall horizontally from a high place to shake out large bubbles. Repeat several times.

    Chiffon Cake No. 1, first challenge~ step 12

  13. Put it into the preheated oven at 160℃ for 50 minutes on the middle rack (the picture is my error demonstration. After baking at 170℃ for 60 minutes, the bottom was burnt. I found out that the mold in the recipe I searched was different from mine. Mine is not a large round cylinder with pillars in the middle QAQ)

    Chiffon Cake No. 1, first challenge~ step 13

  14. It was pretty good when it came out of the oven, but it was ruined by my amateur demoulding method... I burst into tears, so I had to try harder next time

    Chiffon Cake No. 1, first challenge~ step 14

  15. Eat it casually, it goes well with mocha coffee, yogurt, and cranberries.

    Chiffon Cake No. 1, first challenge~ step 15