Lemon Chiffon

Overview

Chiffon is one of the basics of baking. Over the past year, I have tried many different recipes, and I think this method is quite good. Many times, what suits others may not suit you. Only by constantly trying can you find the one that belongs to you. I have always liked Qifeng. Firstly, it takes less time, secondly, the tools are simple, and most importantly, there is no butter in it. For me, baking without butter is always a good idea. Sure enough, I have a traditional Chinese stomach. Usually one is made in the evening and served with soy milk for breakfast the next morning. Eat with confidence and comfort.

Tags

• baking
• cake
• baking powder
• cake flour
• egg
• salad oil
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Use an egg white separator to separate the egg whites and yolks. (If you have good technique, you can also divide it with your hands directly. In short, it should be divided more cleanly.)

   

3. 3 First add 20 grams of fine sugar to the egg yolks and stir evenly.

   

4. 4 Then add the milk carton salad oil and continue stirring until smooth and without flocculation.

   

5. 5 Sift together the baking powder and flour and add to the egg yolk liquid. (Baking powder can be omitted, there will be no difference in taste.)

   

6. 6 Use a whisk to mix well first.

   

7. 7 Then use a rubber brush to crush the unstirred small particles inside until the egg yolk paste becomes completely fine and smooth. Set aside for later use.

   

8. 8 Add lemon juice to the egg whites, beat with a medium until large peaks form and add 20 grams of fine sugar.

   

9. 9 Beat until fine foam and add 20 grams of fine sugar.

   

10. 10 When lines appear on the surface, add the last 20 grams of sugar, then beat for a while, then turn the whisk to the highest setting and continue.

    

11. 11 Pull out the whisk until a small sharp corner appears.

    

12. 12 Add one-third of the egg whites into the egg yolk batter and stir evenly.

    

13. 13 Be sure to stir until the egg whites and egg yolks are integrated, and there should be no obvious yellowish white.

    

14. 14 Add another third of the egg whites and stir.

    

15. 15 Pour the beaten egg yolk paste into the remaining one-third of the egg whites and continue to mix evenly.

    

16. 16 Pour into the mold and shake vigorously to remove as many air bubbles as possible.

    

17. 17 Preheat the oven to 180 degrees, with the middle and lower layers heated up and down for 30 minutes.

    

18. 18 Immediately after taking it out, place it upside down on the curtain to prevent it from shrinking.

    

19. 19 After it cools down, hold the mold with both hands, push the cake out with your thumbs, and then use a tool to remove the bottom. (The Western knife I use, press the bottom with one hand and turn it around with the other hand to remove it.)