How to make chiffon cake (zero failure)

1.

Prepare materials. Eggs are best refrigerated. Separate egg whites and yolks. Place the egg whites in the refrigerator to continue chilling.

2.

Dissolve granulated sugar: Add fine granulated sugar to the egg yolks to dissolve, and mix well with a whisk. No need to beat, just stir until the sugar is completely dissolved and mixed evenly. PS: I took the eggs out of the refrigerator and they were a little cold. In order to melt the sugar, I stirred them with warm water. Stir and remove from water. The temperature of the water should not be too high. The eggs will be cooked at 60℃

3.

Emulsification process: Add milk and oil and continue stirring with a whisk, and mix carefully until The batter will be smooth and sticky. Emulsification is produced by both water and oil, not by stirring and foaming. Egg yolks will also help emulsification. There will be some coarse bubbles when you stir it at first.

4.

As the mixture is stirred, the bubbles will gradually become smaller. It doesn’t have to be too fast. Stir randomly but not too regularly. Clockwise, counterclockwise, cross, etc. Finally it becomes a fine and sticky state. The consistency is not as thick as batter, and lines will appear if you stir it gently. I took about 5-6 minutes for the emulsification process, for your reference

5.

Mix in the powder: sift the low powder and add it, stir thoroughly with a whisk until smooth status. It is normal to have some bubbles during this process

6.

Making meringue: Add the sugar in the egg whites three times. For the first time, beat the egg whites from transparent to white. When there are thick bubbles, add 1/3 of the fine sugar and continue beating. When the meringue appears slightly sharp, add sugar for the second time and continue beating. When the peaks of the meringue become more erect, add sugar for the third time and continue beating at low speed until complete peaks can be drawn out. The meringue should not be too dry and hard, and the timing of adding fine sugar is very important.

7.

Add sugar twice

8.

Add sugar three times

9.

Finally beat like this

10.

Mix the meringue and egg yolk paste: first pour 1/3 of the meringue into the egg yolk paste and mix evenly. Pour the mixed cake batter into the remaining egg white bowl and mix evenly. PS: My mixing method is to hold the mixing knife in my right hand and turn the bowl with my left hand. Insert the knife into the basin from the middle position at 2 o'clock, and pass the knife blade vertically through the basin in a straight line to the 8 o'clock position. Then turn the knife over to flip the egg batter up. At the same time, turn the basin counterclockwise with your left hand. Repeat this action, basically draw half an ellipse,

11.

Baking: Preheat the oven after mixing and stirring, and preheat 30℃ higher than the target temperature. Baking option 150℃, preheat to 180℃. Pour the mixed cake batter into the mold. If it is uneven, use a spatula to gently turn it around and smooth it out. It does not need to be absolutely flat. As it expands during baking, the surface will naturally become even and flat~?

Before putting it in the oven, lightly shake it on the workbench for more than 10 minutes, put it in the oven, and turn the temperature to 150°C. Bake Bake for an hour.

12.

After taking it out of the oven, drop the cake mold freely from a height of about 40cm above the operating table. Immediately turn upside down and let cool on the grill to unmold ~ I prefer to let it cool on the cutting board. So as not to damage the surface.

13.

De-mold: Remove from the mold by hand, basically no cake crumbs will fall off. Gently press the periphery of the cake skin with your hands, move the cake out of the mold, and then gently push out the loose bottom. Many people like to bake the chiffon until it is higher than the mold and bulges out of the mold. Personally, I don't like this very much. Influenced by reference books, I prefer to use less cake batter and a larger mold. This kind of chiffon cake has a large heating area and the baked cake is uniform in height and beautiful. Avoid indentation when buckling