Egg yolk part: egg yolk 250g

Low-gluten flour 500g

Water 325g

Baking powder 10g

Sugar 350g

Salted oil 250g

Essence 5g

White egg white part: egg white 500g

Sugar 300g

Powder of tartar 5g

High-grade chiffon cake recipe:

Egg yolk part: egg yolks 500g

Low-gluten flour 500g

Water 300g

White sugar 150g

Salted oil 250g

Baking powder 10g

Beating powder 10g

Egg white part: egg white 1000g

Sugar 500g

Powder of tartar 10g

Methods:

1. Egg yolks and sugar into a stainless steel bowl, using a whisk to beat until the sugar is dissolved and the yolks are milky, and then add the salad oil and water several times to mix well, and then put in the Then add the sifted flour, baking powder and salt, and stir gently to combine.

2. Egg white and cream of tartar into a stainless steel bowl, whisk with a whisk until the egg white is coarse foam and white in color, then into the sugar, continue to whisk until the egg white is soft peaks (i.e., the peaks of the egg white cream stand up and do not droop) and stiff peaks.

3. Pour about 1/3 of the meringue into the yolks and whisk gently, then pour it back into the remaining meringue and whisk gently.

4. Pour the mixed cake batter into the mold and scrape it flat, then put it into an oven with the temperature of 180℃ at the top and 150℃ at the bottom, and bake it for about 40 minutes, then take it out when it is done.

The key to making

I. Selection of materials

1. Eggs are best used for ice eggs, followed by fresh eggs, can not use the old eggs. This is because the egg white and yolk of an iced egg are easier to separate than those of a fresh egg. In addition, if the fresh egg white alone into the refrigerator after 1 to 2 days of storage, and then take out whisking, will be easier than fresh egg white foaming, this foaming ability to change, in fact, is due to the ph value of the egg white from 8.9 down to 6.0 due to.

2. Sugar is preferred to fine-grained (or medium-grained) sugar because it is easier to dissolve in egg yolk paste and egg white cream.

3. Flour should be low-gluten flour, not high-gluten flour. High gluten flour produces a lot of gluten when exposed to water, which creates a gluten network and affects the foaming of the cake.

4. Fats and oils are preferred to fluid oils, such as salad oil. This is because the fat is in the egg yolks and sugar whisked evenly before adding, if you use solid fat is not easy to whisk evenly, thus affecting the quality of the cake.

5. When using baking powder and cream of tartar, you should pay attention to its shelf life and whether it is damp. If you use invalid baking powder and cream of tartar, it will affect the expansion of the cake.