11 inch square chiffon

Overview

How to cook 11 inch square chiffon at home

Tags

• baking
• corn oil
• egg
• low gluten flour
• white powdered sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Egg liquid separation

   

3. 3 Pour the egg whites and yolks into two water-free and oil-free stainless steel basins

   

4. 4 Add pure milk and corn oil to egg yolk

   

5. 5 Mix well

   

6. 6 Sift in flour

   

7. 7 Stir until powder-free. Stir in a z-shape. Set aside.

   

8. 8 Egg white, add a few drops of white vinegar

   

9. 9 Use a whisk to make big bubbles

   

10. 10 Add one-third of the sugar and continue to beat

    

11. 11 While beating, add all the sugar

    

12. 12 Beat until stiff peaks appear, with obvious texture, and the egg liquid does not flow

    

13. 13 Add one-third of the egg whites to the egg yolks

    

14. 14 Mix well

    

15. 15 Pour all the egg white and egg yolk mixture into the remaining egg whites, repeat the previous step, stir evenly, and set aside.

    

16. 16 Prepare a baking sheet and lay a layer of baking paper to facilitate unmoulding.

    

17. 17 Pour the egg liquid into the baking pan

    

18. 18 Vibrate the baking pan vigorously to distribute the egg liquid evenly and make the surface flat.

    

19. 19 Preheat the oven to 145 degrees for 40 minutes.

    

20. 20 Take it out and place the wire rack on the cake

    

21. 21 Undercut

    

22. 22 Take out the mold, carefully tear off the four corners of the paper, and then slowly use both sides to tear off the baking paper

    

23. 23 Shape and cut off the raised parts on all four sides.