Chiffon cake

Overview

It should be said that Qifeng has always loved me very much and I have never gone crazy because of him. There is no helplessness that is difficult to expand, and there is no madness that collapses into a mess. However, there is also a constant regret - the small cracks that can never be resolved. Can I understand that this is your happy headshot? Chinese culture pays attention to subtlety. Although you are a Western-style pastry person, you should do as the locals do and smile without showing your teeth. Do you understand? In fact, I didn’t often make chiffon in the past. Recently, for the sake of decorated cakes, chiffon cake has become the most copied dessert in recent times.

Tags

• baking
• maternity
• children
• bread
• afternoon tea
• valentine's day
• birthday
• cake flour
• corn oil
• egg
• fine sugar
• milk

Ingredients

Steps

1. 1 Materials

   

2. 2 Add 12 grams of fine sugar to the egg yolks and mix well

   

3. 3 Add oil and milk

   

4. 4 Mix well

   

5. 5 Sift in low-gluten flour

   

6. 6 Mix well

   

7. 7 Beat the egg whites into rough peaks, add 24 grams of fine sugar in three batches and beat

   

8. 8 Beat until sharp edges can be pulled out

   

9. 9 Add one-third of the egg whites into the egg yolk paste and mix well

   

10. 10 Pour back into egg whites

    

11. 11 Mix well

    

12. 12 Pour into a 6-inch removable bottom round mold

    

13. 13 Gently shake out the big bubbles

    

14. 14 Put in the oven, middle and lower layers, heat up and down at 150 degrees, bake for about 40 minutes

    

15. 15 Discount immediately after release

    

16. 16 Demold after cooling