Chiffon cake
Overview
The second time I made a six-inch chiffon cake, I finally succeeded. I wrote down the recipe. I hope it will be useful to everyone
Tags
Ingredients
Steps
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Prepare the required ingredients
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Separate the egg white and egg yolk, add 10 grams of white sugar to the egg yolk, stir with a whisk until the white sugar is fully dissolved
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Add the salad oil in three batches and stir until the salad oil and egg yolk liquid are fully combined
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Add milk in three batches until fully incorporated
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Sift the low-gluten flour into the mixed egg yolk liquid,
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Use a whisk to stir until there are no lumps, and set aside for later use
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Use a hand mixer to beat the egg whites until there are fish-eye bubbles. Add a few drops of white vinegar and one-third of the remaining sugar. Continue beating until it becomes soapy. Add one-third of the sugar and continue beating
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Beat the egg whites until lines appear. Add the last third of the sugar and beat until small peaks appear (dry foam)
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Add one-third of the egg whites into the egg yolk paste, stir evenly with a spatula
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Pour the egg yolk paste into the egg whites, stir evenly up and down, and do not stir in circles
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Pour into a six-inch mold, tap lightly a few times to remove air bubbles, and smooth the surface with a spatula
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Preheat the oven for 10 minutes, upper heat 150 degrees, lower heat 135 degrees, bake for 30 minutes, adjust to upper heat 170 degrees, lower heat 15 degrees, bake for 20 minutes, shake it a few times after taking it out of the oven, invert it, and remove from the mold after cooling.
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Melt the chocolate in warm water and put it into a piping bag
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Take an appropriate amount of strawberry jam and put it into a tree trunk made of chocolate. You can shape it as you like
