Butter Chiffon

Mold: Sannen Yano 18 cm square

With: six eggs, 64 grams of sugar, 65 grams of milk, 35 grams of butter, 90 grams of low gluten flour, a few drops of lemon juice, 1 gram of salt.

Steps:

1, butter, milk, 10 grams of granulated sugar into a heatproof container, can be a milk pan, small pot or so.

2, put on the heat, the smallest heat, until the butter is melted can turn off the heat.

3, when the temperature drops below 50 degrees, sift in the flour and mix well with a hand whisk.

4, add six egg yolks and mix well with a single pump stroke, do not over mix to prevent the batter from gluten.

5, then to make the meringue, egg white in a waterless and oil-free container, add a few drops of lemon juice, salt, with an electric whisk in three parts to add the remaining 54 grams of granulated sugar, whipped until dry peaks, lifting the whisk, can appear an upright tip. In this step, it is important to do not have a drop of water in the container, and can not be mixed with a trace of egg yolk, otherwise the whites must not whip up. Whisk must be used with an electric whisk, before I met a friend chiffon unsuccessful, asked half a day to realize that he was using chopsticks to whip.

6, in three parts of the meringue and egg yolk paste mix well, this step is usually a spatula, I like to use the egg pump, mix faster.

7, mixed batter poured into the chiffon molds, preheated oven, gently shake the baking sheet out of large air holes, upper and lower heat, lower middle, 165 degrees 40 minutes.

8, baked immediately removed, gently shake the baking sheet to expel moisture, and then immediately inverted, thoroughly cooled before unmolding.

The reason for the failure of the chiffon:

The reason for the retraction: the whites are not whipped in place, the yolks are over-mixed and unevenly blended, and the inside of the molds are not clean and coated with oil.

Bottom depression: the bottom fire is too high, the baking sheet is too close to the bottom heat pipe.

Cracking: batter contains too little water, egg whites are over-whipped, baking temperature is too high.

Shrinking: Cake rushed to unmold without cooling completely.

Insufficient height: serious defoaming of egg whites when mixing, insufficient whipping of egg whites, too high water content, uneven heating of the oven.