Ingredients
5 egg yolks and 5 egg whites
Supplementary ingredients
90g of low gluten flour
80g of sugar (50g+30g)
50ml of milk
50ml of salad oil
Steps
1. p> 2. Separate the egg yolks from the egg whites (note that the vessel containing the egg whites must be free of oil and water, and that the egg whites must not be mixed with any yolks, so be careful when separating the eggs and don't scatter the yolks)
3. First, make the egg yolk paste: first, use a hand whisk to stir up the egg yolks
4. Add 30 grams of granulated sugar
5. Use an electric mixer to stir the egg yolks at low speed until the color changes to light. Mix well until the yolks become lighter in color
6. Then add 50ml of salad oil while mixing, and mix until well blended
7. Also add 50ml of milk while mixing, and mix until well blended
8. At this point, there are a lot of bubbles on top of the blended liquid
9. Finally, sift 90g of low-gluten flour, and blend the liquid and flour together with a hand mixer, and then with an electric whisk, and then with an electric whisk. Mix, and then use an electric whisk to mix at low speed until smooth and fine without particles (the reason for mixing the liquid and flour with a hand mixer is to avoid using an electric whisk to mix the flour fly up, the mixing of the yolk paste is very important to the mixing of the chiffon cake)
10. The mixing of the yolk paste is thick, as shown in the picture
11. The wall is relatively high 'vessel (must be oil-free and water-free clean vessel), first with an electric whisk in the high-speed beat to the state of coarse bubbles
12. Add 1/3 of the granulated sugar (*** 50 grams of granulated sugar, divided into 3 times to add)
13. With an electric beater in the high-speed beat to the delicate foam
14. Present lines and lines will not disappear immediately state
15. Finally put the rest of the sugar, continue to beat until the state of dry foam (that is, when the whisk is lifted, the egg white can be pulled out of a short upright tip)
16. yolk paste and meringue mixture: first take 1/3 of the meringue to add the yolk paste, use a rubber spatula to mix well (note that it is necessary to mix the batter from the bottom up). Take 1/3 of the meringue and add it to the egg yolk batter, and mix it with a rubber spatula to make sure it's evenly distributed
18. Pour all of the batter from the egg yolk batter pan into the remaining meringue pan, and mix it well until it's smooth and creamy. After mixing, pour the cake batter into an 8-inch round cake mold and fill it up to 8-minute full, then gently stoke it on the table for a few minutes to shake out the big bubbles inside the cake batter
20. Turn on the oven and preheat it at 165 degrees for 10 minutes, and when it's finished preheating, put the cake in the lower part of the oven, in the upper and lower baking modes, at 165 degrees, for 30 minutes
21. Don't open the oven door or lower the temperature
22. After baking, take the cake out immediately, and gently stoke it on the table a few times to shake out the heat inside
23. Then invert the cake in the middle of the two baking pans as shown in the picture so that the cake won't collapse, and the heat inside will fully radiate out (if you don't mind the stripes of the baking mesh on the surface, you can directly Invert the cake on the baking sheet)
24. When the cake is completely cooled, it can be unmolded (with the help of props)