Chiffon cake
Introduction of basic baking recipes
material
4 eggs (medium size), 20g of fine sugar (for yolk), 80g of fine sugar (for protein), 3 tablespoons of salad oil, 3 tablespoons of milk, a little vanilla extract, 70g of low-gluten flour, 4 tablespoons of baking powder1/,4 tablespoons of salt1/,and 65438+ lemon juice.
working methods
1, 4 eggs, separate the egg white and yolk, put them in two clean pots without water and oil, mix flour with baking powder and salt and sieve.
2. Add 20 grams of fine sugar to the egg yolk and stir with a hand blender until the sugar dissolves. Adding oil and milk in stages, stirring while adding, adding the next time after stirring evenly, and finally adding vanilla extract and stirring evenly to form egg yolk liquid.
3. Add the sieved flour baking powder into the egg yolk liquid, and cut and mix it into a fine and flowing paste without particles with a scraper (if there are particles, use a scraper to slightly crush them at the edge of the basin before mixing).
4. Adjust the temperature of Chang Di CKF-25B electric oven to 160℃, adjust the function of upper and lower tubes, start the timer and start preheating.
5. Add lemon juice to the egg white and beat it with electric egg beater until it is coarse. Then add fine sugar to the egg white for three times and beat it until it is dry and foaming, that is, when the eggbeater is lifted, the egg white will have a pointed triangle to form a protein paste.
6, three times, add the egg white paste into the egg yolk batter, quickly and gently stir evenly with a spatula, quickly pour the stirred cake batter into an 8-inch baking mold, put people in the middle and lower layers of the preheated electric oven, and adjust the time for 35-40 minutes. At 35 minutes, put a bamboo stick in the middle. Bake without wet powder, or continue baking.
7. After taking it out, quickly turn it over on the grill to prevent retraction. After cooling, if a metal mold is used, draw a circle along the mold with a knife or scraper to release the mold. If you use a silicone cake mold, just massage the mold and carefully separate the cake from the mold along the edge, and you can easily demould it.