Hello, the thicker the cake batter, the lower the liquid content, and the shorter the baking time. The more fluid the cake batter, the higher the liquid content, and the baking time needs to be extended appropriately.

How to judge whether the finished product is cooked? You can insert a toothpick into the finished product and observe whether the cake tissue sticks to the toothpick.

Delicate and soft chiffon cake

By Midea Kitchen

Ingredients

90g low-gluten flour

Milk 65g

Corn oil 50g

5 refrigerated eggs (about 65g/each with shell)

Fine sugar 70g

Corn 10g starch

15ml lemon juice

1 8-inch round anode live-bottom mold

Steps

1. Prepare everything Material.

2. Separate the egg yolks from the egg whites. Make sure that the container holding the egg whites is oil-free and water-free. Keep the egg whites refrigerated for later use. Mix the egg yolks with a manual egg beater and then add corn oil.

3. Add milk.

4. Add fine sugar and stir for about 5 minutes until emulsified.

5. Sift in low-gluten flour and cornstarch.

6. Use a spatula to cut and mix evenly until it becomes a fine, particle-free batter. Be careful not to over-stir, so as not to cause gluten in the flour and the cake will not taste soft.

7. Use an electric egg beater to beat the egg whites until they form fish-eye-sized bubbles. Add 1/3 of the fine sugar. Continue beating until the egg whites begin to become fine and foamy. Add 1/3 of the sugar. , then beat until lines begin to appear on the surface of the egg whites, add the remaining 1/3 of the sugar, and beat until the beater is lifted up and the egg whites become sharp.

8. Add 1/3 of the meringue to the egg yolk paste, use a spatula to scoop up the batter at the bottom, and mix evenly from bottom to top, then pour the egg yolk paste into the remaining meringue, and mix. Evenly distribute the batter until it becomes smooth. Do not make circles to prevent the meringue from defoaming.

9. Pour the mixed batter into an 8-inch loose-bottomed cake mold, use a spatula to slightly smooth the surface, hold the mold with both hands, shake it lightly on the table a few times, and remove the large portions of the batter. The bubbles pop out. Set the upper and lower tube heating functions of the oven in advance to preheat at 140°C. After preheating, place the mold on the grill, place it on the bottom floor of the oven, and bake for 60 minutes.

10. After the program is completed, take out the cake (use a bamboo skewer to insert and pull it out without sticking), drop it vertically 10cm from the table once to shake out the internal heat, and immediately place it upside down on a drying rack. , let it cool completely before unmoulding.

Reprinted from Douguo Food