Flour is a relatively common ingredient in our lives, especially in our north, that is essential to every household, the good material, and its food is a variety of things to do, there are our common buns, noodles, and all kinds of breakfast cakes, etc., but also the depth of the flour processed into a variety of snacks, a variety of snacks and so on. Although there are many ways to do it, the only noodle food that I can remember is the cake. Do out can be said to be quite delicious and delicious, especially the cake fluffy and sweet, that think of it all feel like they are gagging.

So at this time there must be someone curious, since the cake is so delicious, that in the end should be how to do it? In fact, there are many different ways to make a cake, from the simple to the quite complicated. Today I share the cake, the name is called "chiffon cake", its practice can be said to be the cake in the relatively simple, but also to do the cake to start the foundation. It's also known as a "crazy" cake, which means it's very easy to fail if you're not careful.

Preparation

Principal Ingredients

Main Ingredients: 100 grams of low-gluten flour

Auxiliary Ingredients: five eggs, eighty grams of sugar, sixty grams of milk

Chiffon Cake Steps

Steps 1: Prepare a large container to separate the egg whites from the yolks and mix them constantly in a single direction with chopsticks (this is a quicker and more laborious process). Canola oil flavor is also very heavy), mix well again

Step 3, then sift in the low gluten flour (low gluten flour is relatively fluffy, and sifted flour later in the entrance is more delicate), slowly whisked until smooth and fine without particles, yolk paste mixing is complete, take half of the meringue into the yolk paste tray, with a rubber spatula, mix well (note that a little tossing can be, not stirring), then put the remaining Then put the rest of the meringue into the egg yolk paste tray, and toss again

Step 4: Pour the batter into an 8-inch round cake mold (the bottom of the mold should be smeared with a circle of oil, so that the later out of the pan will not be stuck together), and then gently stoned a few times on the desktop, to the cake batter inside the large air bubbles out (so that the later out of the pan will not be collapsed)

Step 5: Finally, the oven is preheated to 160 degrees, put the cake into the preheated oven, then put the cake into the preheated oven, then put the cake into the preheated oven. The cake into the preheated oven in the middle layer, up and down fire bake twenty minutes (this step baked into the best golden brown, can not be baked hard), take out a little cold after cooling, you can invert out to eat it, this time it will be the aroma of the nose, very tasty taste

Chiffon cake of the conclusion

Ahead of the said, the delicious chiffon cake is the foundation of all cakes, and the cake is not a cake, but it's not too many steps, but it's not too many steps. It's not too many steps, but the details are very demanding, especially when it comes to whipping the egg whites, we must give it a good whipping in place so that the cake will be fluffy. At the same time in the late mixing, we must be correct, otherwise the cake will collapse and look less than perfect