Chiffon cake

Overview

I made another chiffon today, using Xinliang Black Gold Velvet Cake Flour. This flour is really good. There are no particles at all when sifted. Please give it a try.

Tags

• baking
• afternoon tea
• students
• corn oil
• egg
• low gluten flour
• sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Prepare the materials first;

   

2. 2 emulsify. Take an oil-free and water-free basin, add milk, corn oil and salt in order, stir by hand until emulsified;

   

3. 3 Sift in flour. Sift the flour into the emulsified liquid and mix evenly by hand;

   

4. 4 Separate eggs. Take an oil-free and water-free basin and a small oil-free and water-free container. Put the egg yolks into the batter basin and the egg whites into the small container. Divide the eggs one by one. If the egg whites are not mixed with egg yolks, pour them into a new pot. If the egg yolks are mixed, put them in other containers. In case of failure to divide the eggs, this can avoid wasting a lot of eggs;

   

5. 5 Mix the batter. Use your hands to stir and stir in a zigzag manner to mix the egg yolks and batter evenly. Remember not to stir in one direction to avoid gluten;

   

6. 6 Beat egg whites. Add a few drops of white vinegar to the egg whites, make fish-eye bubbles from the egg whites, and add 1/3 of the sugar;

   

7. 7 Beat until the foam becomes fine foam, add 1/3 of the sugar;

   

8. 8 Beat the egg whites until texture appears, then add the remaining 1/3 of the sugar;

   

9. 9 Beat until the egg beater is lifted up and an upright inverted triangle forms, which means it is in a dry foaming state.

   

10. 10 Preheat the oven to 150 degrees, then add 1/3 of the egg whites into the egg yolk batter and mix evenly;

    

11. 11 Then pour it into the egg white basin and mix it evenly with a hand pump and a spatula;

    

12. 12 Pour the mixed cake liquid into an 8-inch mold and shake it a few times to release air bubbles;

    

13. 13 Place in the preheated oven at 150 degrees and bake for 65 minutes. Immediately after baking, take out the cake, shake it twice, and place it upside down on a cooling rack;

    

14. 14 Unmold the cake after it cools down