Chiffon cake
Overview
Hey. . . It’s hard to look back on the past, but Qi Fengqi was finally successful once. As soon as it was done, it was divided up by my elder sister before it even got cold
Tags
Ingredients
Steps
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Separate the yolk and white of the eggs, take 4 egg yolks and add 50ml milk
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Add 20 grams of sugar and mix with a hand mixer until the sugar melts
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Then pour in 50ml of oil in three batches and mix each time until smooth and blended
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It looks like it’s been stirred
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Then sift the flour and mix well in several batches,
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Mix until there are no flour particles, and the egg batter will be very smooth and rich
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Prepare egg whites, add 1/3 of the remaining 60 grams of sugar, and add lemon juice or vinegar
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Use an electric mixer to beat the fish until it becomes foamy and add the second amount of sugar
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Beat until wet peaks add in all the remaining sugar, beat until distributed as shown in Figure 9 and the texture is clear
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Take 1/3 of the egg white and put it into the egg yolk paste, stir it up and down and mix well
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Pour all the egg batter mixed evenly with a spatula into the beaten egg whites, and mix evenly using the same method. Do not make circles to avoid defoaming
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This is the cake batter that has been mixed. Invert the mold to 60% full, shake out the air bubbles, and cover with tin foil
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Preheat the oven and bake at 150 degrees for 50 minutes. Every oven is different, so you have to control the heat yourself. When the remaining 20 minutes of baking are done, remove the tin foil and let it color. Always watch to avoid burning
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After demoulding
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The light is not good, it’s already 12 o’clock at night
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