Original 6 inch chiffon

Overview

What I made is two 6-inch hurricanes, materials X2

Tags

• baking
• children
• fast food
• corn oil
• egg yolk
• low gluten flour
• pure milk
• fine sugar
• protein

Ingredients

Steps

1. 1 Prepare all the raw materials first, separate the egg white and egg yolk, the egg white basin must be free of oil and water, and there should not be any egg yolk in the egg white. Pour the pure milk and corn oil into the egg yolk, let the pure milk and corn oil coat the egg yolk, and set aside.

   

2. 2 Beat the egg whites and prepare fine granulated sugar. The sugar should be added in three batches. Use an electric egg beater and start beating at a low speed. If rough bubbles appear, add the first sugar (one-third).

   

3. 3 Turn on the third speed and beat until the egg whites are fine, add sugar for the second time.

   

4. 4 Continue to beat at high speed in the third gear. When the egg whites have lines, add sugar for the third time.

   

5. 5 Beat at low speed, use a spatula to scrape off the uneven meringue splashed on the edge, slowly beat in circles in the middle of the egg bowl, lift the egg beater until vertical sharp hooks appear. At this time, preheat the oven to 160 degrees and lower to 150 degrees. The temperature of each oven is different, please adjust according to the temperament of your own oven.

   

6. 6 Now make the egg yolk paste. Mix the egg yolks, butter and milk with a hand mixer until evenly mixed.

   

7. 7 Sift the low-gluten flour and add it, then stir evenly with a hand mixer until the flour and other ingredients are completely mixed.

   

8. 8 The prepared egg yolk paste is fine, sticky and has no particles.

   

9. 9 Scoop a large spoonful of egg whites into the egg yolk paste, mix well and then pour into the egg whites. Do not stir in circles, use a turning technique to mix evenly.

   

10. 10 Pour all the batter that was mixed evenly just now into the remaining meringue, and mix evenly using the stirring technique.

    

11. 11 We pour the mixed batter into the mold. Pour the batter into the egg bowl about 15 cm away from the mold. After pouring it in, use a spatula to smooth it slightly, and then shake the mold to knock out the big air bubbles inside.

    

12. 12 Place in the preheated oven and bake at 160 degrees and 150 degrees for 50 to 60 minutes.

    

13. 13 After the baked chiffon is taken out, it should be dropped at a height of 15 meters above the table. It will be ready once or twice, and then inverted until it is completely cool before being demolded.