The egg-back method is perfect and does not crack the chiffon

Overview

Some bakers have always been obsessed with the cracking of chiffon. In fact, as long as the chiffon does not shrink, does not collapse, has no pudding layer, is slightly cracked but not in the Great Rift Valley state, it is considered a success. This chiffon uses the post-egg method to make the cake more delicate and the taste smoother. It is baked slowly and at low temperature, so it is perfect without cracking. You can try it.

Tags

• baking
• cake flour
• corn oil
• eggs (60-65g)
• vanilla extract (lemon juice)
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate egg whites and yolks. The egg white basin needs to be free of oil and water, and the egg yolks are first separated into a bowl.

   

2. 2 Weigh the milk and oil and pour them into a basin. Use a hand mixer to mix evenly and fully emulsify until they turn white.

   

3. 3 The emulsification is complete.

   

4. 4 Sift in cake flour.

   

5. 5 Cut into "1" shapes and mix evenly. Do not make the dough in circles as it will become glutenous.

   

6. 6 Add the egg yolks, one at a time, mixing one well before adding the other.

   

7. 7 Once all is added, mix well and set aside.

   

8. 8 Add 3-4 drops of vanilla extract to the protein bowl (you can omit it, or add lemon juice).

   

9. 9 Beat the fisheye bubbles with an electric egg beater at low speed, then add one-third of the fine sugar.

   

10. 10 Turn to medium-high speed and beat until smooth, then add the second caster sugar.

    

11. 11 Continue to beat until texture appears, add the final sugar. At the same time, preheat the oven to 130 degrees.

    

12. 12 Pull up the egg beater, until straight peaks appear, and the beating is complete.

    

13. 13 Add one-third of the egg whites to the egg yolk paste, stir or cut and mix evenly.

    

14. 14 Pour the egg whites back into the bowl and mix evenly again by stirring or cutting.

    

15. 15 Mixed state.

    

16. 16 Pour the mold into the mold from a high place to eight full to prevent air from being entrapped, and shake it twice to release the large holes.

    

17. 17 Put it into the preheated oven and bake at 125 degrees for 40 minutes, then bake at 145 degrees for 30 minutes. (The temperature and time are for reference only, please adjust according to your own oven)

    

18. 18 After taking it out of the oven, shake it twice to release the heat, then quickly place it upside down between two bowls. If the mold is not full, you can turn the baking grid upside down.

    

19. 19 Remove from the mold after it cools down. If you remove it too early, it will easily cause the waist to collapse.