Basic chiffon cake

Overview

I think the most basic thing about baking is to master the making of chiffon cake. The materials for Qifeng are very simple and easy to purchase. Only by being proficient in its production can you better study other more difficult baking works.

Tags

• baking
• egg
• low gluten flour
• salad oil
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare all materials as shown in the picture

   

2. 2 Crack three eggs into a water-free and oil-free basin, and use a small spoon to gently scoop the yolks into another basin. At this time, the whites and yolks will be separated.

   

3. 3 Use an electric whisk to beat the egg whites at high speed, and add 38 grams of sugar in three batches

   

4. 4 Keep using an electric mixer until the egg whites become "wet". (That is, as shown in the picture, keep beating until the egg whites will leave a small curved corner after lifting the egg beater, and the egg whites will not fall out when the basin is turned over)

   

5. 5 Place the whipped egg whites in the refrigerator temporarily to avoid melting.

   

6. 6 Now look at the yolk. Gently beat the egg yolks with a hand whisk. (Note, don’t hit too hard here, just hit it a little)

   

7. 7 Add the remaining 18 grams of white sugar to the egg yolks and beat evenly

   

8. 8 Pour 24 grams of salad oil into the egg yolk paste and beat evenly

   

9. 9 Pour 24 grams of milk into it and continue to beat

   

10. 10 At this time, the egg yolk paste is already very thin, and the sugar granules inside must be melted as much as possible.

    

11. 11 Gently sift the cake flour into the egg yolk batter and continue to stir gently with a hand mixer to avoid lumps.

    

12. 12 Note: Do not use too much force when stirring, and do not stir for too long to avoid excessive gluten production. (It is the faint lines left after the manual egg beater makes a circle)

    

13. 13 Take out the egg whites from the refrigerator and put one-third of them into the egg white batter

    

14. 14 Use a small spoon (preferably a plastic spoon) to gently mix it up and down (note: this step is the most important step in the entire production process. Do not stir in circles, but mix it up and down, otherwise it will defoam and the cake will collapse during baking!!!)

    

15. 15 Pour the evenly cut cake batter into the bowl with two-thirds of the remaining egg whites, and continue cutting and mixing until everything is evenly mixed.

    

16. 16 Finally, pour the cake batter into the mold all at once, pour as much as possible without wasting it. (But don’t fill it up because the cake will expand during baking)

    

17. 17 Preheat the oven to 180 degrees five minutes in advance.

    

18. 18 Place the cake mold into the preheated oven and bake at 180 degrees for 40 minutes

    

19. 19 Fresh cake is out of the oven! ! Eating cakes baked by yourself just feels different. It is very delicate, has a particularly good taste, is healthy and safe, and does not have the flavor of cakes in a cake shop.

    

20. 20 Finished product pictures