Once you master the method, you can have a variety of tricks——Passion Fruit Chiffon

Overview

Chiffon cake is the transliteration of CHIFFONCAKE. CHIFFON means chiffon, and chiffon feels soft and silky. Just like this, chiffon cake also has a soft, light and smooth texture. It has always been a required course for beginners in baking. There is another interesting homophone called mad cake, which means that if you want to make a successful chiffon, you must go through the process of being mad, but this classic cake is indeed worth trying again and again. I was also driven crazy at first. If I try more and more to find the right recipe, master the egg white beating process and the mixing technique, I will definitely be able to make a successful chiffon cake. Next, you can try adding your favorite ingredients such as juice, nuts or chocolate, and the basic chiffon can be transformed into chiffons with different tastes, which will have more flavor than the original ones.

Tags

• baking
• cake
• afternoon tea
• chiffon cake
• corn oil
• egg
• low gluten flour
• passion fruit jam
• white sugar
• water

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Separate the egg whites and egg yolks, add 20 grams of sugar to the egg yolks and mix well.

   

3. 3 Add corn oil and mix well.

   

4. 4 Add 10 grams of water to 60 grams of jam, mix thoroughly and pour into the egg yolk paste.

   

5. 5 Sift the sifted low-gluten flour into the egg yolk paste in batches.

   

6. 6 Sifting in low-gluten flour in batches will make it easier to mix evenly. This picture shows the mixed egg yolk batter.

   

7. 7 Beat the egg whites until they form fish foam, add 1/3 of the fine sugar.

   

8. 8 Continue beating until the egg whites begin to thicken and then add 1/3 of the sugar.

   

9. 9 Continue beating until texture appears on the surface and add the remaining 1/3 sugar.

   

10. 10 When beating, rotate the egg beater in a circle in the basin to ensure that all sides are evenly beaten until the egg beater can pull out a short, upright sharp corner.

    

11. 11 Pour 1/3 of the egg whites into the egg yolk batter. Use a rubber spatula to gently stir and combine with the cutting and stirring movements (fir from the bottom up, do not cut in circles to avoid defoaming of the protein).

    

12. 12 Stir the egg yolk paste evenly.

    

13. 13 Pour all the mixed egg yolk paste into the bowl containing egg whites, and mix evenly using the same technique.

    

14. 14 The egg white paste and egg yolk paste are completely mixed.

    

15. 15 Pour the mixed cake batter into the mold, hold the mold and shake it vigorously on the table a few times to knock out the large air bubbles inside.

    

16. 16 Bake in a preheated oven at 170 degrees for about 40 minutes. Immediately after taking out the oven, turn it upside down to cool down before removing the film.