Chiffon Cake

Qifeng cake is a transliteration of ChiffonCake, which means chiffon-like cake. As the name implies, it is naturally extremely delicate and smooth.

foodstuff

Main ingredients: 5 eggs, 60g milk, 40g vegetable oil, 40g low-gluten flour, 85g fine sugar, 90g auxiliary materials, oil, salt, lemon juice and salt, 2g.

step

1. First, separate the egg yolk and egg whites for later use. Vegetable oil, milk and 30 grams of fine sugar are stirred and mixed evenly by hand-held egg pumping.

2. Add the sieved low-gluten flour and mix until the flour disappears.

3. Add the egg yolk and mix well, and the egg yolk part is ready. Cover it with a wet cloth to prevent dryness.

4. Next, beat the protein cream. Add lemon juice to the protein solution and beat it with electric egg beater until it looks like a fish's eye bubble. Add salt and fine sugar for 1/3 protein, and continue beating.

5. Beat until the coarse bubbles disappear and the protein cream is thick and fine, then add the fine sugar used for 1/3 protein and continue beating.

6. Beat the egg whites until the lines appear, add the remaining sugar and continue to beat.

7. The meringue is sent to the state shown in the figure. When the eggbeater is pulled up, you can pull out the short and upright small sharp corner.

8. Take one third of the beaten protein and add it to the yolk paste. Use the method of stirring, that is, stir as far as possible from the bottom up (don't stir in circles, it is easy to defoam the protein), and mix the protein with the yolk paste well.

9. Pour the egg yolk paste into the rest of the protein, and continue to mix the egg yolk paste and the protein completely by stirring.

10. Pour the mixed batter into the mold and shake it twice to shake out the big bubbles in the batter. Put it in the middle and lower layers of the preheated oven, and bake at160 for 60 minutes. Put on insulating gloves and take the mold after baking. Shake it hard, then reverse the mold. After the cake is completely cooled, it can be demoulded.

Tips

1, choose fresh eggs as far as possible, and it doesn't matter whether they are local eggs or ordinary eggs. Protein is easy to pass around 20 degrees, so it is usually necessary to take it out of the refrigerator and warm it back and forth. However, low temperature also contributes to the stability of protein, so you don't have to wait until the temperature of eggs returns to 20 degrees, you can also pass it, just taking more time.

2. It is better to send the protein when the PH value is about 4.8. Generally, the PH value of the protein is 7-9. Adding lemon juice helps to adjust the PH value of the protein and make it easier to send it away. In addition, lemon juice can also improve the taste of cakes and reduce the smell of eggs.

3. If the egg smell of the cake is too heavy, it may not be cooked. Or you are very sensitive to the smell of eggs, so try replacing the milk in the formula with the same amount of orange juice, which can not only remove the smell but also improve the color of the cake.

4, the container containing protein, avoid water and oil, be sure to wipe it clean.

5. The batter of Qifeng cake must be expanded by adhering to the mold wall, so you can't choose an anti-sticking mold, and you can't oil the mold wall.

6. Egg yolk paste and sent protein should be mixed in time and baked in the mold. Any paste placed for too long will affect the quality of the cake, and the egg yolk paste will be easy to separate oil and water after being placed for a long time. Needless to say, the sent protein will defoam directly after it has been put for a long time. Putting the sent protein in the refrigerator can delay defoaming appropriately.

7. Since the hurricane is very soft, it is suggested to use a movable bottom mold as far as possible to facilitate the complete demoulding of the baked cake. When demoulding, use a special demoulding knife or spatula to draw a circle along the mold wall and lift the bottom out. You can also demould the cake directly by hand, gently press the place where the cake is connected with the mold (a whole circle) with your fingers to separate it slightly, and then press the bottom of the mold gently as usual, and the cake can be completely detached after repeated times. I don't know if I am clear enough.

8. Regarding how to judge the temperature of the cake, take a toothpick and insert it from the center of the cake. If it is clean when it comes out, it means it is cooked. Or pat the surface of the cake, there is no rustling, and it is more elastic, which also proves that it can be baked.

9. If the strength of beating protein is insufficient and not lasting, please use electric egg beater.