Original chiffon cake
Main ingredients
5 egg yolks, 35 grams of caster sugar, 60 grams of milk, 40 grams of corn oil, 40 grams of salt, 1 gram of low-gluten flour, 100 grams of protein 5 40g fine granulated sugar
How to make original chiffon cake
1. First, prepare two clean, oil-free and water-free dry pots. The bowl used for beating egg whites must be a clean, oil-free and water-free bowl. If the egg whites are mixed with other liquids, including egg yolks, then the entire egg whites cannot be beaten.
2. In ordinary Qifeng recipes, the weight of eggs is calculated by size. Generally, large eggs of about 65 grams are used. If they are small eggs, the egg liquid ratio may be different. different, leading to failure.
3. Beat the egg yolks
4. Weigh in the corn oil. Be sure to pour it slowly to avoid overdoing it. If you really don’t know what to do, pour it into a small bowl and scoop it up slowly to avoid overdoing it.
5. Weigh in the milk
6. Add the sugar and salt as well, stir well with your hands
7. Sift in the flour
8. Stir well with your hands in a Z-shape and set aside.
At this time, preheat the oven to 150 degrees
9. Use an electric egg beater to beat the egg whites. You can add a few drops of lemon juice or white vinegar to neutralize the alkalinity of the egg whites. , which is good for whipping, but other liquids are not suitable. Cream of tartar is also added, also to stabilize the beating of the egg whites
10. When beating until there are rough peaks, add the first amount of sugar, about 1/3
11 .?When the egg whites start to become delicate, add the second amount of sugar, which is also 1/3 of the total amount
12.?The egg whites begin to have curves, are very delicate, and are close to wet foaming. Add the last sugar. Keep fighting.
13. When beating egg whites, you need to turn the bowl and the egg beater. Finally, you will obviously feel resistance. You can lift it from time to time to judge the status.
After beating the egg whites, slowly lift the egg beater from the bottom of the pelvis. The egg whites on the head will form small peaks, shaking slightly but not falling over.
14. Take 1 /3 of the egg whites are added to the egg yolk paste. Because the two have different densities, they need to be stirred in batches.
The mixing method should be like stir-frying, stir the bottom, scrape the sides, and stir
15. Add 1/3 of the egg whites to the egg yolk paste. After mixing, add the egg yolk paste. Pour the batter in the basin into the egg white basin, stir it at the bottom.
This kind of pouring process can fully stir all the batter to prevent it from sinking to the bottom.
16. Pour the mixed batter into an 8-inch removable bottom mold. Lift the mold a little, about 2cm away from the table, and shake it horizontally and vertically to knock out any large bubbles. Bake in the oven
17. Place in the oven, second to last layer, and bake at 150 degrees for 60 minutes
18. Remove from the oven and let cool
19 .?Let it dry basically overnight, or 3-4 hours, until it is completely dry and then demoulded.
You can use a regular demoulding knife, or you can use a simple method, find a spoon with a relatively thin handle, insert it behind the mold and cake, press the spoon slightly, and draw a circle along the edge of the mold. .
Put a cup against the bottom or turn it upside down to take out the cake.
20.Pick the bottom with your hands and it will separate.
21. Cut into pieces and serve.