Wonderful recipe | Chiffon cake with 100% success rate
Overview
As a baking enthusiast, I regret that I have never made a chiffon cake, just like a soldier who has never touched a gun. It is the simplest among cakes, but it also has a higher chance of failure. Chiffon, chiffon sometimes really makes some enthusiasts crazy. Although I have read many reference posts, there are still a lot of problems after making it. The recipe accounts for a small part, and more is that some details are not grasped well. I have personally tested many recipes and finally determined this one with the highest success rate. Share it with everyone to help more people regain their confidence in baking
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Ingredients
Steps
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Add milk to egg yolks and mix well
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Pour in the salad oil and stir for a while until the egg liquid, milk and oil are completely combined
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While sifting in low-gluten flour, add starch, baking powder, and salt and mix well
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Stir until light and smooth
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Add ⅓ of the sugar to the egg whites and beat until foamy, then add ⅓ of the sugar and continue to beat
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When the beat is smooth, add the last ⅓ of the sugar, and finally beat the egg whites until they reach stiff peaks;
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The egg whites are in a well-beaten state and should be in the form of short, upright sharp corners
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Take out ⅓ of the beaten egg white and put it into the egg yolk paste, stir evenly, then pour in the remaining egg white
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Gently stir from bottom to top and mix evenly. Do not stir in circles to avoid defoaming
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After mixing evenly, pour into the mold
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Place a cloth on the table and shake out big bubbles
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Finally, put the cake batter into an oven preheated to 180 degrees and lower to 170 degrees and bake for about 30 minutes. When cooked, take it out and invert it to a cooling rack to cool completely before demoulding
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Interesting life, create delicious and wonderful combinations, invite you who understand life and know how to live, come and bake together!
