Chiffon cake
Overview
If it is eight inches, 5 eggs can be used. Daisy baked two cup cakes at the same time, so 6 eggs were used
Tags
Ingredients
Steps
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Separate the egg whites and yolks, and make sure there is no water or oil in the egg white basin. Add 10 grams of sugar to the egg yolks and mix well. Keep the egg whites in the refrigerator
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Add corn oil and milk, mix well and let stand for 3 minutes
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Sift in the low-gluten flour and mix well. Do not stir in one direction to avoid overloading. It is best to stir
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The mixed egg yolk paste is relatively fine
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Add a few drops of white vinegar to the egg whites
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Use an electric egg beater to make fish-eye bubbles, add 10 grams of sugar, and continue to stir
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Beat until the fish eye bubbles disappear, add 10 grams of sugar, and continue beating at high speed
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Beat until the egg liquid stops flowing, add the last 10 grams of sugar, and continue beating at high speed
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method, slowly turn the whisk to beat
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Beat until stiff peaks form. Lift the egg beater and two sharp corners will appear. Place it horizontally without bending
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Take one-third of the egg white and put it into the egg yolk paste
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Stir evenly, do not stir, it will defoaming
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Preheat the oven to 150 degrees. Pour into the egg whites and continue to stir until evenly mixed
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Put it into the mold and scrape it flat. Shake it twice from a height of 10 centimeters to make big bubbles. You can put a towel underneath. If there are still big bubbles, you can use a toothpick to break them.
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Middle and lower floors, 150 degrees, about 50 minutes. After the expansion reaches a high point in the later stage, if the color is dark, the upper tube temperature can be appropriately lowered by 10-20 degrees. Take it out, drop it from 20 cm, and give it a shock to prevent it from retracting. Place upside down on a cooling rack, let cool, and unmold
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Finished product pictures
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Add some cream and it will be delicious and safe
