A compulsory course for novice bakers (basics) - Milk Chiffon Cake

Overview

Chiffon cake is the basis of baking and a required course, but it is also a difficulty for novice bakers. In fact, it is very simple to make chiffon cake. Xiaodou summarized several key points based on his own practice: 1. The time for beating egg whites 2. The ingredients for making egg yolk paste must be clear 3. The beaten egg whites must be refrigerated immediately 4. The mixing technique must be correct 5. The temperature must be controlled just right. When Adzuki first started making chiffon cakes, they shrank a lot. The height of the baked finished product was only 3 to 4 cm, and it basically didn’t rise at all. But my batter also takes a long time to stir, and the egg whites defoam easily. Finally, Doudou has achieved the results after several attempts. The baked cake is very delicate and has a good spongy texture (see the picture of the finished product), and it does not shrink or tighten!

Tags

• chiffon cake
• corn oil
• egg
• low gluten flour
• white sugar (for egg whites
• white sugar (for egg yolks)
• white vinegar
• milk

Ingredients

Steps

1. 1 Separate the eggs first

   

2. 2 Add a few drops of white vinegar to the bowl of egg whites

   

3. 3 Beat the eggs with an electric beater until they resemble fish eyes

   

4. 4 Then add 20g of white sugar and continue to beat. After one minute, the egg whites will have lines

   

5. 5 Add 20g of white sugar and beat until wet and foamy. When you lift the whisk, the egg whites will bend down (you can make chiffon cake rolls now, but you can’t make the cake body yet, so you have to continue whipping)

   

6. 6 Add 20g of white sugar and beat for 1 minute. When you lift the whisk, the egg whites will stand upright. The current egg whites are short, sharp, and upright. They are already dry and foamy. Just beat them to this point

   

7. 7 Place the beaten egg whites in the refrigerator and take them out when the egg yolk paste is ready.

   

8. 8 Pour the remaining 40g of white sugar into the egg yolks

   

9. 9 Mix well

   

10. 10 Add corn oil and milk and stir evenly

    

11. 11 Put in the sifted low-gluten flour

    

12. 12 Stir evenly up and down until there are no lumps and a smooth batter

    

13. 13 Take out the refrigerated egg whites

    

14. 14 Take a small amount of egg white and put it into the egg yolk paste

    

15. 15 Use the same technique to mix the batter well

    

16. 16 Then pour the mixed batter into the remaining egg whites

    

17. 17 Stir quickly up and down

    

18. 18 Pour into an 8-inch cake mold and shake 2 times

    

19. 19 Then put it in the preheated oven, 115 degrees for 40 minutes and then turn to 135 degrees for 40 minutes (please adjust according to your own oven. If it is a 25-liter oven, set this time. Too high a temperature will cause serious cracking on the surface)

    

20. 20 After baking, shake the cake 2 times and place it upside down on the baking grid. Wait until it cools before cutting into slices or cubes!