8 inch chiffon cake

Overview

The first thing I tried after buying the oven was the chiffon cake. Haha, because it requires few raw materials, it is also called entry-level. So, a female man with no knowledge or experience in baking started baking with passion. Regarding the chiffon cake, so far, I have made it three times and failed twice. The so-called failure means that the finished product tastes okay, but it cracked and collapsed. This time it was finally more successful, so I will record it.

Tags

• baking
• egg
• egg white
• egg yolk
• low gluten flour
• salad oil
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare ingredients and sift flour.

   

2. 2 Prepare two oil-free and water-free bowls and basins. Separate egg yolks and egg whites. Note: Do not mix the egg yolk liquid into the egg white. If it is accidentally mixed in, use a spoon to slowly pick it all out. Put the egg white liquid into the refrigerator and process the egg yolk liquid first.

   

3. 3 Add sugar, oil, and milk into the egg yolk liquid in that order, and stir. Since I don’t have a hand mixer, I just use a rice spoon to stir. (The two previous failures may have been due to the lack of a manual whisk and spatula to stir the egg liquid, which resulted in unevenness and cracking.) Stir until the white sugar is completely dissolved. (The white sugar in the egg yolk liquid can be replaced with powdered sugar to prevent uneven mixing or gluten formation if the mixing time is too long.) Add sifted flour and mix evenly.

   

4. 4 Take out the egg white liquid, add 20g white sugar, beat with an electric egg beater at 1-2 low speed until it becomes frothy, then add 20g white sugar, and beat at medium 3-4 speed until the meringue appears. Add all the white sugar, and beat at 1-2 low speed until a firm meringue can be drawn out, as shown in the picture. At the same time, you will feel that the mixing process of the egg beater is obviously hindered, the lines are obvious and difficult to dissipate, and the meringue in the tilted egg beater does not flow. (I heard that you can test it by inserting a chopstick. If it can stand upright without falling over, it’s ok. I haven’t tried it.)

   

5. 5 First add one-third of the meringue into the egg yolk liquid and stir like stir-fry, do not stir in a circular motion. Stir until consistent color. Before doing this step, that is, before starting to mix, plug in the oven and preheat it to 170 degrees for 10 minutes.

   

6. 6 Add all the evenly stirred mixture into the meringue mixing bowl, and stir like stir-frying until the color is even.

   

7. 7 Pour the mixture into the mold and pour it along one side of the mold. (Put it into three-fifths of the height of the mold. If it is too much, it will overflow during the baking process and it will crack, resulting in a bad shape. This is one of the lessons learned from failure. Use a small cake cup to put the excess mixture in.) After filling, let the mold fall freely from 20cm in the air to shake out the bubbles. Use a spoon to smooth the surface of the mixture. Place on the second level of the oven. Heat up and down at 170 degrees for 50 minutes. Observe the cake. If the upper layer of the cake expands too quickly and has a tendency to crack, lower the temperature to 160 degrees. In actual operation, I used 170 degrees in 20 minutes and 160 degrees in 30 minutes.

   

8. 8 When the cake is out of the oven, drop it freely from a height of 30cm to release the heat and avoid collapse.

   

9. 9 Then immediately place it upside down and let it cool for 1-2 hours.

   

10. 10 blablabla tastes good

    

11. 11 The small cake cups are also great