Classmate, are you Patrick Star? Star chiffon cake

Overview

I finally made a chiffon that does not crack, collapse or shrink. It has a delicate and soft texture. Show it off. Thank you CANDEY

Tags

• pastries
• baking
• cake flour
• egg
• oil
• starch
• white sesame salt
• white sugar
• water

Ingredients

Steps

1. 1 All materials

   

2. 2 Egg white protein isolate

   

3. 3 Separate and put them into basins

   

4. 4 Pour oil and water into egg yolk

   

5. 5 Mix well and sift in the flour

   

6. 6 Mixed egg yolk paste

   

7. 7 Mix the sugar and starch well, beat the egg whites into a rough foam and add them in portions until they are whipped

   

8. 8 Add one-third of the egg whites into the egg yolk paste

   

9. 9 Mix well

   

10. 10 Pour the remaining egg white into the egg yolk batter

    

11. 11 Mix well

    

12. 12 Pour into the mold

    

13. 13 After breaking the mold, the air bubbles were eliminated and the egg liquid was much smoother

    

14. 14 Preheat the oven to 130 degrees, bake for 30 minutes, take it out of the oven, smash it again to let the heat out, turn it upside down on the baking grid, let it cool and then remove it from the mold