Zero Fail Homemade Chiffon Cake (6″ Recipe) Recipe

The key is to understand the essence of chiffon cake. A lot of people get it chiffon, it's the operation that's the problem, not the recipe. The chiffon cake recipe is actually quite random, put more sugar if you like it sweet, put more milk if you like it tender and moist, it's that random. Here's the 6-inch chiffon cake I just made to share with you **** reluctantly!

Ingredients ?

Low gluten flour 55g

Egg yolks 3

Egg whites 3

Sugar 35g

Corn oil 35g

Lemon juice a few drops

Salt 2g

Milk 47g

Zero Failure Homemade Chiffon Cake (6-inch Recipe) Recipe Directions ?

3 eggs, separate the yolks and whites in an oil-free and water-free container, remember, it must be oil-free and water-free, and there should not be a bit of yolk inside the egg whites! Put the egg whites in the refrigerator to chill and set aside.

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Pour corn oil and milk into a container and mix thoroughly until there is no oil particles. You can use a hand whisk or a silicone spatula, but it's not a trick.

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3 egg yolks in 3 batches and mix with the milk and oil, you want to put 3 eggs at a time into the mix can be, I just want to mix more evenly, so that the cake more delicate!

Sift the low-gluten flour into the mix, you can't mix here, you have to mix horizontally with a word or Z-word method, you can't make circles, you can't make the batter gluten. The first thing you need to do is to make sure that you have the right amount of time to make the right choice for the job. After the batter is done, set aside, this time you can preheat the oven, upper and lower tube 150 °, preheat about ten minutes. Each oven temperament is not the same, try to reach a temperature of 150 ° to bake chiffon, some people say that the temperature is high cracked on the failure, in fact, the master baked chiffon have cracked, so that it naturally appears cracked is that your recipe is very correct, the protein whipped up very well, it is too big to expand before cracking, do not put the oven temperature is adjusted to a very low temperature to prevent cracking, that's absolutely wrong, the temperature is very low baked out! The chiffon is not good! The temperature is high to bake out only tender! I'm not sure if I'm going to be able to do this, but I'm going to be able to do it.

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Put a few drops of lemon juice or white vinegar inside the egg white! The purpose is to deodorize, if you use very good earth eggs, you don't need to deodorize them, and then add 2 grams of salt to make the egg whites more stable.

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With an electric whisk on medium speed, whip until fish-eye shaped bubbles appear, add 1/3 of the sugar. Then turn on high speed.

Add the second white sugar when streaks appear. Continue whipping at high speed.

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When there are a lot of lines, pour the rest of the sugar in and continue to whip on high speed.

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About 2-3 minutes, the egg whites are well whipped, lifting the whisk to appear this stable curved hook is enough. My whisk is a 300W, so if it's less powerful the time may go up to about 5 minutes.

Put 1/3 of the whipped meringue into the egg yolk paste and mix quickly, do not ink, do not circle, be sure to use the correct mixing techniques, will not be able to go to Baidu to search for how to mix.

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Then all poured into the rest of the meringue, continue to mix, speed to fast, do not ink, careful protein foam. Pour it into the 6-inch cake anode mold when it's ready.

Pour into the mold from a height of 15cm.

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Distance of 15cm or so from the top to the bottom of the hands off the vibration mold

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Put into the oven in the middle of the lower layer, upper and lower heat 150 ° baking 35 minutes. Here's a photo at 10 minutes.

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At 15 minutes.

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At 20 minutes or less, they've climbed to the top of the mold.

A little cracked at 25 minutes. Don't worry about cracking, the best chiffon cakes are cracked. The first thing you need to do is to make sure that you have a good idea of what you're doing, and that you have a good idea of what you're doing. Chiffon cake is a bakery to do birthday cake embryo, the bottom of the crack does not crack what effect, the outside of the buttercream to be applied. If you can understand what I mean, it means you are starting to understand chiffon.

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Time to go, poke with a toothpick, there is no batter on the toothpick, it is cooked, take it out and shake it immediately, then invert it and let it cool down, make sure you invert it over, the earth's gravity keeps it from retracting.

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I here the weather is cool, 40 minutes to cool off the film. A perfect chiffon looks like this, isn't it easy? Cracked that side at the bottom of the, I repeat, do not care about chiffon cake cracked, of course, if cracked into the kind of mushroom cloud and collapsed is a failure. The first thing you need to do is to make sure that the egg whites are whipped into place, and that the mixing is done in a timely manner.

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