Chiffon cake
Overview
I want to make a birthday cake for my son. The cake base of the birthday cake is chiffon, so I have to learn how to make it.
Tags
Ingredients
Steps
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Weigh all the ingredients, sift the cake flour, and separate the egg yolks and protein.
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The egg-beating basin must be oil-free and water-free. Add a few drops of white vinegar to the egg whites. Do not put all the sugar in at once, as it will not be easy to whip. Add 60 grams of sugar to the egg whites in three batches.
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Make fish eye bubbles at low speed and add 20 grams of sugar for the first time
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Beat the egg whites until they are thick and swollen, then add 20 grams of sugar for the second time
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After beating until lines appear, add 20 grams of sugar for the third time.
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Finally, beat the egg whites until they become dry and foamy. When you lift the egg beater and there is a small upright sharp corner, the egg whites are completely beaten. Place it in the refrigerator to make the egg yolk paste.
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First add oil to the egg yolks and beat evenly with an egg beater, then add water and the remaining 30 grams of sugar and beat evenly.
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Then put in the sifted cake flour
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Use a spatula to stir evenly
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Take 1/3 of the egg whites and egg yolk paste and stir evenly, stirring up and down without making circles
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Then pour the egg yolk paste into the egg whites
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Use a spatula to stir it up and down, and stir evenly until there are no protein lumps
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Take an eight-inch mold
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Pour in the cake batter and smash twice to make big bubbles
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Place in an oven preheated to 140 degrees and bake for an hour
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Take out the cake mold, place it upside down on a baking sheet, let cool and remove from the mold
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Use a stripper to remove the mold, then use a spatula to flatten off the bottom of the mold.
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The finished product has shrunk a little and the surface is a little cracked, but we still have to work hard.
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The organization is pretty good.
