A, chiffon cake around and bottom paste is because the process of baking the cake, the oven is set at too high a temperature caused by. Because when baking something with fire, if the fire is too big, resulting in too high a temperature, the surface of something has not had time to import the temperature into the object to cook the inside, the skin can not withstand to burn. So you can in the process of baking the cake to reduce the temperature of the oven and in the baking tray on top of a layer of tinfoil this can prevent the chiffon cake around and the bottom of the phenomenon of paste.

Second, chiffon cake making method

Information

Flour 100g

Eggs 5

Corn oil 40g

Milk 60g

Sugar 40g

Steps

1, yolks and whites are separated, sifted 85g of flour, yolks added flour, milk, corn oil spare.

2. Separate the egg whites.

3, sugar 40g, to be added to the egg whites in stages.

4, whisk to 5 high-speed whisk to fish eye foam, add one-third of the sugar.

5, appear clear texture and then add two-thirds of the sugar.

6, whisk to wet protein add the rest of the sugar, wet protein is easy to identify, pull out the whisk protein tip corner of the curved shape shows that you need to continue to whisk.

7, pull out the whisk, protein appeared sharp corners, indicating that the protein has reached the dry standard, this time you can.

8, the flour bowl of the ingredients mixed cut and mixed with, pay attention to cut and mix, do not stir, so as to avoid gluten.

9, add part of the egg white, up and down cut mix evenly.

10, mix the good look.

11, continue to add part of the egg white cut evenly, until completely mixed.

12, baking pan lined with tinfoil, pour in the batter, in the case of light pier a few times, eliminate the large bubbles inside.

13, oven 170 degrees baked 40 minutes.

14: Invert the cake onto a baking sheet while it is still warm, remove the tin foil, take another piece of tin foil and gently roll the cake up.

15, cool and slice, beautiful chiffon cake is made