8 inch Chiffon Cake (Modified Jun's recipe) #Black Forest with Skin #Practice
1, material preparation
2, next, separate the egg yolks from the egg whites.
(Remember to use the pot for the egg whites to be dry without water or oil)
3, then whip the egg whites: in the egg whites drop lemon juice (or white vinegar), add 48g of granulated sugar in three times,
Electric beater adjusted to medium speed to beat the egg whites whipped egg whites fish-eye-sized bubbles, pour the first
4, whipped to the emergence of a slightly delicate bubble, pour the second, and continue to beat!
5, pour the third granulated sugar, electric beaters adjusted to high speed beat
6, beat to lift the beaters, two beaters presented two upright, and a short sharp corner, shaking the beaters left and right, the small sharp corner will not be bent, indicating that the dry foam has been reached, you can stop whisking.
7, then do the yolk paste: milk (36g) + salad oil 32g + sugar (24g) + salt (1g) + vanilla (1g) are poured into the yolks, stirring until the sugar is completely melted
8, low-gluten flour (56g) + cornstarch (12g) mixed together, sifted three times, so that it reaches a fluffy state
9, Then add the sifted flour, stir until the flour and egg yolks are completely mixed evenly into the cake batter
Preheat oven: 150 degrees, up and down the baking, timed at 5-10 minutes
10, first 1/3 of the egg white added to the mixed egg yolks batter, using a spatula to fish up the bottom of the batter, from the bottom up to the top of the mixing until uniform.
11, then pour the yolk paste back into the remaining egg whites and mix until fine and thick
12, pour into the mold, hand holding the mold overhanging the left and right turn a few times, so that the surface is smooth;
and then shock a few times to shake out the internal bubbles, or use a toothpick inserted into the batter gently Z Z following the elimination of bubbles, and then use a spatula to smoothen the surface
13, put the oven lower middle layer, open the upper and lower heat, 150 degrees baked 40 minutes (reference temperature, specific to their own oven temperature shall prevail, I use here is the long emperor CRTF32G, temperature control)
14, after baking, take out of the table from the height of the 10cm vertical fall, the bottom of the mold on the ground, fall 5 times, placed under the cooling (10 minutes or so), with a long knife along the inside of the mold gently scraped circle (easy to unmolding)