Hokkaido Chiffon

Overview

I remember the first time I baked was a chiffon cake. Except for a little cracking, everything else is fine, so it's considered a success. Today I tried paper cup chiffon, some people euphemistically call it Hokkaido chiffon.

Tags

• baking
• baking powder
• corn oil
• egg
• lemon
• low gluten flour
• vanilla powder
• whipping cream
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg whites from the egg yolks, add a quarter of the sugar to the egg yolks, and beat with salt. The color becomes lighter and the volume becomes larger, and the lines will not disappear immediately if the egg yolk is dropped.

   

2. 2 Add corn oil in portions and mix well

   

3. 3 Add milk and whipping cream in portions and mix well

   

4. 4 Mix baking powder with low-gluten flour and vanilla extract, then sift into the egg liquid to make an egg paste. Wet foaming, pulling up and bending.

   

5. 5 Beat the egg whites and add the remaining sugar three times to make dry foam as shown.

   

6. 6 Fold the egg yolks and whites evenly. Generally speaking, we say one-third first, and then the rest. I usually stir it all at once to save effort.

   

7. 7 Bake in a preheated 170 degree oven for about 15 to 20 minutes, until the surface is golden brown.