Super simple and perfect chiffon (6 inches with two eggs)

Overview

I have made a lot of hurricanes, but I haven’t written about the basics of hurricanes. I am taking advantage of this event to review the seven crazy things that made me crazy at the beginning with the players. Speaking of which, the players are all very good, and each hurricane is more perfect than the other. A dabbler like me doesn’t dare to be a mentor. I just post some recipes that I think are pretty good for everyone’s reference. (The original recipe comes from the Invincible Queen Little Bunny Girl) I said that when I first started Qifeng Road, I was always crazy. It wasn’t until I tried this recipe that I regained my confidence. This recipe is really simple compared to other recipes, especially the making of egg yolk paste. It is to beat the mixed materials in two steps with an electric egg beater for 5-8 seconds. Yes, you read it right, using an electric egg beater, you can wash several tools less. This is how lazy people think~~~ In fact, the relatively troublesome step is to sift the powder three times from a height of 25cm in order to mix more air into the powder. Don’t be lazy on this point! Finally, I would like to talk about the issue of concave bottom. In fact, the mold I have been using is quite good for making this recipe. However, I changed the mold that day and used the same method and temperature, and the bottom was a little concave. Later, when I compared it, I found that the bottom of the new mold may be much thicker than the original one, which caused the bottom temperature to be higher, so the bottom was a little concave. So, in fact, there are too many factors that determine the success or failure of Qifeng. You just need to find the mold and temperature that suits your oven, and the recipe that suits your taste. You don’t have to worry too much!

Tags

• baking
• afternoon tea
• cake flour
• corn starch
• egg
• unflavored salad oil
• coarse sugar
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Mix flour and cornstarch, sift 3 times from a height of 25cm from the table, and place a piece of baking paper underneath.

   

2. 2 Separate egg whites and yolks.

   

3. 3 Add lemon juice to the egg whites and beat on low speed until coarse foam.

   

4. 4 Add 24 grams of coarse sugar all at once.

   

5. 5 Gradually accelerate to high speed for 1.5 minutes, making large circles while beating. It can pull out the curved and drooping corners.

   

6. 6 Beat at medium-low speed until short, straight peaks form. Preheat the oven to 170 degrees.

   

7. 7 Add milk, oil, 12 grams of fine sugar, and salt to the egg yolks.

   

8. 8 Beat with an electric mixer on low speed for about 5 seconds.

   

9. 9 Pour in the sifted low flour and cornstarch. Don't turn on the egg beater and use a whisk to stir the flour evenly to prevent the powder from flying around.

   

10. 10 Then turn on the mixer and beat at low speed for 5-8 seconds, and the egg yolk paste will be ready.

    

11. 11 Put 1/3 of the egg whites into the egg yolk batter.

    

12. 12 Use a spatula to stir from bottom to top in a J shape. Stir with your right hand and turn the plate with your left hand until evenly mixed.

    

13. 13 Then pour the above batter into the remaining 2/3 of the egg white batter, and mix evenly using the same technique.

    

14. 14 The batter is fine and shiny.

    

15. 15 Pour the batter into the mold from a slightly higher position (this can remove some large air bubbles), scrape the surface flat, and use a toothpick to move in a Z-shape to remove air bubbles. (I failed to score the last mark with a toothpick, which resulted in a deep mark in the batter. Later, the mark cracked)

    

16. 16 Place in the middle and lower racks of the preheated oven and adjust the temperature to 150 degrees for 38-40 minutes. We can see that the cake slowly grows taller, and then becomes slightly shorter after reaching its highest point. At this time, just bake it for a while. In the last 5 minutes, you can insert a toothpick to check whether it is cooked. If no mushy is brought out, it is not recommended to open the oven door in the middle, as the temperature will drop sharply and it will easily collapse.

    

17. 17 Immediately after the cake is baked, take it out of the oven and drop it from a high place (if you are afraid of damaging the mold, you can put a piece of cloth underneath it) to shake out the moisture in the cake (otherwise, the cake will easily collapse after cooling), and immediately invert it until it is completely cool and remove it from the mold. It is best to cut the cake with a sharp serrated knife and cut gently like sawing wood.