Six-inch heart-shaped chiffon cake

Overview

Chiffon cake is what I have always wanted to learn the most. When I read the recipe, I thought it was very simple, but in actual operation, I think it is still very difficult. I experienced several failures before succeeding, and I also summarized the reasons. A good recipe is of course very important, but I just want a recipe that is simple and easy to operate. Later, I accidentally saw a video on the Internet and my eyes instantly lit up. I thought it was very simple and easy to learn and very suitable for beginners. But the video didn't explain how many inches of Qifeng recipe it was, so I had to use the amount of the recipe I used before to match the recipe in the video. The process is really very simple. I just posted the recipe to make it clearer to everyone, so I took photos of each step in great detail. I hope it will be helpful to baking novices like me.

Tags

• baking
• corn oil
• cream of tartar
• egg
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare all the ingredients in advance, divide the fine sugar into 30 grams and 10 grams each

   

2. 2 Put low-gluten flour and 10 grams of caster sugar together

   

3. 3 Mix and sieve

   

4. 4 Then use a hand mixer to stir evenly

   

5. 5 Egg white and yolk separation

   

6. 6 Put the egg yolk, corn oil and milk together

   

7. 7 Mix

   

8. 8 Mix well

   

9. 9 Add the evenly stirred egg yolk liquid into the sifted low-gluten flour, and stir while adding the egg yolk liquid

   

10. 10 Stir until the batter is smooth and grain-free (make z-shape stirs to avoid over-stirring and the batter will become glutenous)

    

11. 11 Add a little bit of cream of tartar to the egg whites (the cream of tartar can be replaced with white vinegar or lemon juice)

    

12. 12 Start the egg beater to make big fish-eye bubbles

    

13. 13 Take a bamboo skewer and pierce the bag containing 30 grams of fine sugar (you can also use a small bowl instead of the fine sugar)

    

14. 14 While beating, add fine sugar

    

15. 15 Just whip until you lift the egg beater and there are small upright corners (this step is very critical)

    

16. 16 Take a small portion of the egg white and put it into the egg yolk batter

    

17. 17 Stir quickly and mix evenly (you don’t need to pay special attention to mixing evenly in this step)

    

18. 18 Then scoop out all the remaining egg whites and add them in

    

19. 19 The same method is to stir quickly and evenly, from bottom to top

    

20. 20 Slowly pour the batter into the mold and gently shake it twice to release big bubbles

    

21. 21 Put it into the bottom layer of the preheated ACA oven and heat it up and down to 150 degrees for about 50 minutes (the oven can start preheating when the ingredients are weighed)

    

22. 22 It looks like 15 minutes

    

23. 23 minutes like

    

24. 24 When the time is up, there will be no rustling when you press it. Take it out of the oven immediately. You need to shake the mold several times to shake out the heat inside. If you don't shake it, the cake will dent slightly and turn upside down quickly

    

25. 25 The finished product needs to be completely cooled before being demolded

    

26. 26 It looks beautiful with a little decoration