Chiffon cake (8 inches)
Overview
Just search and you will find a lot of Weifeng cakes ~ more than 170 items ~~ Hehe~ Wait until I show you how to make Weifeng~ Hehe~ Others say Qi Feng~ The reason is that many people fail~ Chiffon cake is my favorite cake~ Even if I usually use cake base for other cakes~ I always use Chiffon as the cake base~ It is such a soft and elastic cake~ Eggy and milky~ Fine cake body~ One word to describe~~ Just~~~
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Ingredients
Steps
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Weigh all the ingredients and set aside~Separate the egg whites and egg yolks~(If you are making a 6-inch dish~halve all the ingredients)
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The egg yolks are afraid of drying out the skin. Mix the egg yolks, sugar, oil, and milk until evenly mixed. This also makes it easier for the fine sugar to dissolve. Mix well and set aside for later use
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First, beat the egg whites until they form big bubbles (dense big bubbles) ~ then add 1/3 of 60g of sugar and continue to beat
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Whip until fine bubbles~can be pulled up~but when the tail becomes soft immediately~add 1/3 of fine sugar and continue to whip
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Whip until there is a longer tail when pulled up ~ at this time the tail will soften ~ form a small curved hook ~ will not stand up ~ then add the remaining 1/3 of the fine sugar and continue to whip ~ (it is already soft at this time ~ if you are making cake rings ~ whip until this level)
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This time, beat until stiff ~ that is, you feel a little resistance when beating the meringue ~ when you lift the whisk, the tail is short and pointed ~ it is already whipped ~ when the weather is too hot, you can put it in the refrigerator for later use ~ it will not be used in autumn and winter (it is placed in the refrigerator ~ that is, the fresh-keeping layer)
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Mix the egg yolk batter that you just mixed before beating the meringue and mix it well again to prevent the sugar from sinking to the bottom. Then add the sifted cake flour
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Mix the egg yolk paste and flour evenly ~ mix until there are no lumps ~ note that you should use the stirring method ~ do not make circles ~ making circles will make the flour gluten ~ will affect the taste and the effect of mixing with the meringue
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After mixing, scoop 1/3 of the meringue into the egg yolk paste and mix well~
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At this time, you can’t make circles either. You can only use the techniques of turning and cutting to mix thoroughly. Just like cutting something, cut it from the middle and turn it up from the bottom.
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Repeat this action~but also move quickly~~otherwise the mixing technique is wrong~the egg yolk paste will cause the meringue to defoam quickly~mix evenly
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Pour the egg yolk paste back into the meringue and mix evenly. This is also the method of mixing the egg yolk paste. The cake batter after mixing is very light. There will be no unmixed egg yolk paste at the bottom of the plate. At this time, it can be proved that 95% of the cake is a successful chiffon cake.
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Pour the cake batter into the mold. It's 80 centimeters full. You won't be able to climb up if it's full. Pat the mold body with your hands to make the batter flat. If you're afraid of big bubbles, you can lift the mold to a height of about 10cm and let go. It will fall down (of course it will fall flat). Come) It’s OK after two times~ shake out the big bubbles~ Normally, when pouring the batter continuously~ there will be no bubbles~ Put the mold into the preheated oven and bake for 50~60 minutes~ Because it is 8 inches~ I always bake it at 150°~ the middle and lower layers~
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The result after baking for 40 minutes
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Bake for 55 minutes and it’s ready. Take it out of the oven. Immediately turn it upside down on the grill and let it cool
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This has been cooled~~ My baby is eager to eat~ I flipped it over and looked at it~ Then put it back on the cooling rack~ So I got this pattern~~ Haha~ It’s pretty good-looking~
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After cooling, you can unmold it. It is plump and plump. It is so elastic. After pressing the cake halfway, it will spring back up immediately.
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The sides are also full and plump~
