Eggs
5
Low gluten flour
60g
Milk
55g
Corn oil
50g
Sugar (for the egg whites)
50g
Sugar (for the egg yolks)
Sugar (for the egg yolks)
Sweetener (for the egg yolks)
Sweetener (for the egg yolks)
10g
How to Make Super Soft Scalded Chiffon Cake (Jun's Recipe)
Pour 55g of milk, 50g of corn oil, and 10g of granulated sugar into a milk pan.
Heat the ramekin and stir constantly until the liquid in the pan comes to the boil, removing it from the heat immediately. Pick up the saucepan and shake the liquid in it, slowly in a circle, about 100 times (the purpose of shaking is to allow the liquid in the pan to cool properly).
Pour the sifted 60g of low gluten flour into the ramekin.
Immediately stir continuously until the flour comes into full contact with the hot liquid and mixes, turning it into a hot dough.
Separate the egg whites and yolks (the bowl for the egg whites should be as clean as possible and free of oil and water). Cool the scalded dough until it is not too hot to handle and pour it into the yolks.
Mix well with a spatula to form the yolk paste. Place the batter in the refrigerator to chill and set aside.
Start whipping the egg whites. Clean and dry the beaters, add the sugar in 3 batches, and beat the egg whites until they form dry peaks.
Pour 1/3 of the egg whites into the yolk mixture, and use a rubber spatula to mix the batter from the bottom up until the whites and yolks are completely blended. Do not stir in circles, as this will cause the whipped egg whites to deflate.
After the mixture is well blended, pour all of the blended batter into the remaining egg white mixture.
Use the same technique to mix well to form a chiffon batter. If the batter has a certain consistency, if the batter is thin, it means that when the egg white batter is mixed with the egg yolk batter, the egg white is defoamed, and when baked, the chiffon will have poor expansion, pudding layer, shrinkage and other problems.
Pour the mixed cake batter into the mold (do not grease around the mold, and do not use anti-stick molds), the egg bowl from the mold is about 15cm high, so that the inside of the large air bubbles automatically eliminated. After pouring, use a spatula to slightly smooth out the inside of the mold where the cake batter is stained and wipe it clean to ensure that the chiffon can grow taller smoothly.
Shake the mold to remove any large air bubbles, and use a toothpick to burst any small air bubbles on the surface of the cake batter.
Place the cake in a preheated oven at 150°C and bake in the lower center for 50 minutes, until the top of the cake rises to a certain height and collapses a little.
After removing the cake from the oven, drop the cake mold from a height of 15-20cm for a couple of times, do not drop it desperately, in order to shake the heat out of the cake. Invert onto a cooling rack and let cool completely before unmolding (at least 2 hours before unmolding).
After the cake has cooled completely, it's time to unmold. Using your fingers, gently press the cake along the edges of the mold and push it forward, so that the sides of the cake are separated from the mold by 2/3 of its height.
Top up the bottom and remove the cake.
Pivot upward with your hand.
The cake will come out of the mold easily.
No indentations or gathers on the top or bottom.
Height is flush with the mold.