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Mold cake practice and recipe trick

6-inch chiffon cake practices and recipes

Chiffon cake

Main ingredients:

Low gluten 50g, 30g of milk, 30g of corn oil, 3 eggs, 40g of sugar

Accessories:

1 lemon, a small amount of salt,

Chiffon cake ingredients

Steps:

Steps:

1. p>

1, electronic scale to prepare the material portion

Electronic scale to prepare the material

2, egg white, egg yolks separated with a separator, with two bowls separately loaded

Egg white separated

3, egg white add a small amount of lemon juice, whipped with an electric mixer, to be fast, even, in 3 times to add granulated sugar, 10G each time (fish bubble pattern, laundry pattern),

Egg white whipped

4, but also whipped to solid, turn over will not fall liquid, placed in the refrigerator,

Egg white whipped solid

5, egg yolks add 10g of granulated sugar, and then in 3 times to add corn oil, whisked

Egg yolks whipped

6, flour sieve filtered gluten, add egg yolks liquid, pay attention to avoid the rise of the particles,

7, cross-shaped even mixing, do not over mixing

8, egg yolks mix, and then add 3 minutes 1 of the egg white, mix evenly, from the bottom upward mixing, can not be circular mixing, mixing should be fast, otherwise it will be defoamed,

Egg white and egg yolk mixture

9, mixing evenly, the yolk mixture will be poured into the remaining egg white fully mixed, and then Pour into a 6-inch cake mold, slightly smoothing the surface with a spatula, and then knocked a few times on the table to defoam,

cake liquid

10, preheat the oven for 5 minutes at 120 degrees, and then put the cake liquid into the oven

cake baking

11, bake at a low temperature of 120 degrees for 35 minutes, and then adjusted to 150 degrees to bake for 25 minutes,

12, Insert a toothpick into the middle of the cake, the toothpick did not stick, it means that the cake is cooked

13, remove the mold, hang upside down, and start to unmold after cooling

Cake upside down

Remarks: chiffon molds, the use of non-stick, locking, live bottom of the mold, the mold will be much more convenient to unmold.

Locking live-bottom cake molds