Cuckoo Hof Chiffon Cake (super detailed)

Overview

I like this hollow mold very much. It can not only make cakes but also bread. As long as it looks good, many people have advised me that it is best to make sponge cakes. I don’t believe in any evil. After trying many chiffon recipes, I feel that this recipe will not affect the shape of the finished product, and it is both beautiful and delicious.

Tags

• baking
• afternoon tea
• cake flour
• corn oil
• corn starch
• egg
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare all ingredients and weigh them. Make sure the egg beater is free of water and oil, and preheat the oven to 150 degrees. Use kitchen paper dipped in corn oil to coat the inside of the mold.

   

2. 2 Pour the milk into a clean mixing bowl.

   

3. 3 Then pour all the corn oil in.

   

4. 4 Use a hand mixer to mix.

   

5. 5 Sift in cake flour and cornstarch.

   

6. 6 Use Z-shape or N-shape technique to mix the low powder and liquid until there is no dry powder.

   

7. 7 The flour is indeed in the state shown in the picture. It is a bit dry, but don't worry.

   

8. 8 Separate the four eggs, put the egg whites into another clean egg-beating bowl, and put the egg yolks into the flour.

   

9. 9 Mix the eggs and flour with your hands. The flour mass will slowly melt and you will get a thick egg liquid. Just set it aside and let it rest.

   

10. 10 Add a few drops of lemon juice to the egg whites. Don't let it go if you don't have it.

    

11. 11 Use an electric egg beater to beat the egg whites. Add the sugar in three batches. When fish-eye bubbles appear, add the first amount of sugar and continue beating at low speed.

    

12. 12 When the egg whites become smooth, add the second amount of sugar and continue beating at low speed.

    

13. 13 When the egg whites appear obvious lines, add the third amount of sugar and continue beating at low speed.

    

14. 14 Beat the egg whites until they turn into small peaks when you lift the whisk, and the texture is clear and will not disappear.

    

15. 15 Add one-third of the egg whites to the egg yolk paste and mix with your hands in a J-shape.

    

16. 16 Add another third of the egg whites to the egg yolk paste and mix with your hands in a J-shape.

    

17. 17 Pour all the egg yolk paste into the egg white bowl, use a silicone knife to stir and mix evenly. The stirring technique is from bottom to top, gently and quickly, until the mixture is evenly mixed.

    

18. 18 Pour the batter into the gugghof mold from a height of 15 cm, shake the mold lightly to release large air bubbles.

    

19. 19 Place in the middle and lower racks of the oven, heat up and down to 150 degrees, and bake for 50 minutes.

    

20. 20 After baking, turn it upside down and unmold it directly after it cools down a bit. You don’t have to wait until it’s completely cool. I’ve tried it and it’s no problem.