Need to prepare the tools:

1, beating with stainless steel plate 2 (slightly larger beating bowl is used to beat the egg white, smaller is used to whip the egg yolks and mix the egg yolk batter)

2, egg separator: used to separate the egg whites and yolks

3, flour sifter: used to sift the flour within the flour of the small flour particles

4, Electronic scale

5, measuring cup

6, live bottom cake mold (this recipe uses 8-inch round cake mold)

7, hand whisk and electric whisk

8, rubber spatula: used to mix the batter

Input ?

Eggs 5

Low-gluten flour 90g

Fine sugar 80g (50g for whipping the egg white, 30g to add to the yolk)

Pure milk 50ml

Colouring oil 50ml

Oven to make a cake (chiffon cake recipe) ?

Meringue: put 5 egg whites in a slightly larger whisk pan and beat with an electric beater until coarse peaks are formed

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Add 1/3 of the granulated sugar to the egg whites (***50g of granulated sugar), turn to medium-high speed and beat until fine peaks are formed, then add another 1/3 of the granulated sugar, turn to high speed and continue to beat until it can be rendered into a texture

This is a good way to make the cake. p>Please click to enter the picture description

Lastly add the rest of the sugar, and continue to beat until the dry foam state, that is, when lifting the whisk, the egg white can pull out a short upright tip

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Egg yolks paste: In another whisk put 5 egg yolks and 30 grams of granulated sugar, with a hand mixer beat well until the color of the yolks lighten

Egg yolks paste: in another beating tray put 5 egg yolks and 30 grams of granulated sugar, use a hand mixer beat well until the yolks color

After mixing the egg yolks, take 1/3 of the meringue into the egg yolk batter dish and mix well with a rubber spatula; take another 1/3 of the meringue into the egg yolk batter dish and mix well with a rubber spatula

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Finally, pour all the batter from the egg yolk batter dish into the rest of the egg yolk batter dish, and mix well until smooth and creamy

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Pour the batter into an 8-inch round cake mold, and gently press it on the table a few times to shake out the large air bubbles inside the batter

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Preheat the oven for 10 minutes, and put the cake in the middle of the preheated oven, upper and lower heat, 170 degrees, 40 minutes

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This is a good idea.

When the cake is done baking, take it out immediately with insulated gloves, put it on the table to get high for a few times, then invert it on the baking rack, and when the cake is completely cooled, it can be unmolded (with the help of props)

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Tips

1, the dish for whipping the egg whites must be free of water and oil, and the egg whites must not be mixed with the yolks, or it will affect the whipping of the egg whites.

2, the whites must be whipped to a dry state (add a drop or two of white vinegar or lemon juice when whipping the egg whites, it can help the egg whites easier to whip and more stable);

3, when mixing the batter, you should use the batter from the bottom to the top of the mixing technique to mix the batter, do not mix vigorously, to avoid defoaming;

4, the mixing of

5, bake chiffon cake must use sticky mold, absolutely can not use non-stick mold or in the mold on the oil, because the cake is difficult to climb, inverted buckle will fall out of the whole shrink together;

6, chiffon batter water content is very large, so you need to low-temperature baking for a long time;

7, the baked cake should be inverted immediately, and completely cooled before unmolding, otherwise it will be easy to collapse.