Eight-inch hurricane

Eight-inch hurricane

Overview

What I want to say is that Qifeng is really temperamental, haha, and there is no need to worry about cracks. According to academics, cracked Qifeng often tastes good and is not the kind of big crack. As long as it is baked without any dent or sagging, and the internal structure is delicate and tastes good, it is considered a successful chiffon~

Tags

Ingredients

Steps

  1. Prepare materials

    Eight-inch hurricane step 1

  2. To separate egg whites and egg yolks, the egg whites must be in a water-free and oil-free basin without a trace of egg yolk. It is best to use a stainless steel basin~

    Eight-inch hurricane step 2

  3. Stir the egg yolks evenly, add 10 grams of white sugar, stir evenly, add corn oil, milk, vanilla extract, stir evenly ~

    Eight-inch hurricane step 3

  4. Before sifting the low-gluten flour into the basin, sift it twice, and then sift it into the basin again ~ mix evenly, but do not over-stir to avoid gluten ~

    Eight-inch hurricane step 4

  5. First add 5 drops of lemon juice into the egg whites and start beating at low speed. Beat the egg whites until they are like fish eyes, add 20 grams of sugar, and continue beating~

    Eight-inch hurricane step 5

  6. The bubbles in the egg whites will become smaller and the volume will expand twice as much as before. Add another 20 grams of sugar and continue to beat.

    Eight-inch hurricane step 6

  7. After the egg whites have micro-textures, lift the egg beater and the egg liquid on the egg beater is drooping. Add sugar for the third time

    Eight-inch hurricane step 7

  8. The egg whites will become stiffer and stiffer. If you lift the whisk head, the egg liquid will stand upright, and the egg liquid will not flow if you turn the bowl upside down. It is ready

    Eight-inch hurricane step 8

  9. At this time, preheat the oven to 180 degrees for 10 minutes. Then add one-third of the egg whites into the egg yolk liquid and stir evenly

    Eight-inch hurricane step 9

  10. Then pour the egg yolk liquid into the egg white basin, stir it up and down, do not stir, it will defoaming~

    Eight-inch hurricane step 10

  11. Shake the mixed egg liquid down from a height of 30 centimeters, shake it a few times to remove the bubbles, but don’t shake it too many times. If it is shaken too much, air will easily enter the bottom, and there will be a dent at the bottom of the baked product~ Because the original flavor was deleted, I found a picture of cocoa flavor

    Eight-inch hurricane step 11

  12. Bake at 150 degrees for 55 minutes, please refer to your oven temperature for details

    Eight-inch hurricane step 12

  13. After baking, pick up the mold and smash it twice, then turn it upside down on the Internet to cool! Note, it’s cool! Don’t be impatient and unmould it before it’s completely cool. The cake will come out slumped~

    Eight-inch hurricane step 13

  14. Cut off a piece. The internal tissue is relatively delicate and there are no big holes. It is ready to eat~

    Eight-inch hurricane step 14