Chiffon cake baked without following the routine

Overview

It really didn’t follow the routine. I originally baked egg rolls with four eggs. When I saw that the eggs were small, I added two more eggs, so I used six egg whites and five egg yolks. Since I was too lazy to calculate other ingredients, I baked a chiffon cake instead. I was random in how much other ingredients I used. Originally, the cake flour was 85 grams, I used 100 grams, and the original milk was 65 grams, so I added 15 grams more. , Alas, this is not even more confusing. I really don’t know how the baked cake will look like. According to most people, they beat the egg whites and add the sugar in three times. I usually add it all at once, and rarely add it in two times. The egg whites are usually beaten at high speed, which only takes a few minutes. The eggs are not too fresh and the egg yolks are scattered. I did not use an eight-inch mold, but poured it directly into the baking pan. Anyway, that’s it. However, outside cake shops sometimes specialize in buying broken eggs, and the baked cakes will still look good, so I don’t think you need to be too particular about baking cakes. Of course, those who have just learned how to bake chiffon should just follow the steps step by step. After you have figured out the temperament of your oven, you can do whatever you want. The cake baked surprisingly well, with no faults.

Tags

• pastries
• baking
• ice products
• cake flour
• corn oil
• egg yolk
• white sugar
• white vinegar
• milk
• protein

Ingredients

Steps

1. 1 Separate eggs and make 6 egg whites

   

2. 2 egg yolks

   

3. 3 Beat the egg whites into small bubbles, add 50 grams of sugar at a time, and pour in a little white vinegar

   

4. 4 Create small sharp corners at high speed for four minutes

   

5. 5 Beat the egg yolks, add the remaining ingredients to the egg yolks, stir with a manual egg beater, and then beat slowly for half a minute until there is no separation of oil and water

   

6. 6 Sift in flour

   

7. 7 Manually stir into egg yolk paste

   

8. 8 Pick a small portion of the egg white and put it into the egg yolk bowl and mix well

   

9. 9 Then pour it into the egg white basin

   

10. 10 Cut and mix and mix well

    

11. 11 Pour into a baking pan lined with greaseproof paper

    

12. 12 Use a rubber spatula to wipe it, then lift the plate and shake it from side to side to make it flat

    

13. 13 Place in the lower shelf of the preheated oven

    

14. 14 I baked it at 140 degrees for 20 minutes, and then at 160 degrees for another 15 minutes. In fact, it was basically cooked in 30 minutes, but I added an additional five minutes to avoid it being fully cooked

    

15. 15 Take it out and throw it on the rack

    

16. 16 Take out the oil paper and place it on the rack. Tear off the oil paper

    

17. 17 When it's cool, turn it over and cut it open. It's super good. The less you take it seriously, the less likely you are to make any mistakes.

    

18. 18 One more