How to make chiffon cake?

1.Take out the eggs from the refrigerator in advance, separate the egg whites and egg yolks, add cornstarch, baking powder and salt to the low-gluten flour and mix evenly, sieve and set aside;

2.Add 20 grams of sugar to the egg yolk, whip evenly, then add salad oil and milk in 3-4 times, and whip until the egg yolk liquid is uniform and thick, and there is no separation of oil and water;

3.Gently add the flour, quickly cut and mix evenly, the liquid can not appear flour particles. At this point, the oven can be preheated to 180 degrees;

4.Add lemon juice to the egg whites, use a whisk to make a large bubble in the shape of a fish's eye, then add 20 grams of sugar, and the remaining 40 grams of sugar are added every 1-2 minutes, divided into two parts, until the egg whites are hard foamy. When lifting the whisk, the egg whites at the top are erected in a triangular shape and do not bend;

5.Take out 1 3 egg whites and mix with the previously mixed egg yolks, cut and mix evenly with a rubber spatula, then pour the mixed batter into the egg whites, quickly cut and mix evenly;

6.Immediately pour it into the cake mold, put it in the middle layer of the oven, bake it at 180 degrees for 40 minutes, take it out immediately after baking, and remove it after cooling;

Many decorative cakes (cream fruit cake), cheesecake, and muzzle cake will be lined with chiffon cake, so chiffon cake is more basic and important in desserts.

Preface. Chiffon Cake Chiffon Cake is an English chiffon

The transliteration of cake belongs to the basic type of sponge cake.

Chiffon cake has a puffy tissue, high moisture content, light and non-greasy taste, and a moist and tender taste.

Material. Ingredients: 2 eggs, 60g milk, 40ml plain flour;

Excipients: 15g salad oil, 1g salt, 15g corn starch, 10g of egg yolk with sugar, 30g of protein with sugar, 2g of baking powder, appropriate amount of vinegar. Chiffon cake.

Prepare the materials. Using 2 clean, oil-free and water-free pots, separate the egg yolks from the egg whites.

Beat the egg yolks with a manual whisk, add (10g) of sugar and stir well. Add the salad oil and milk and stir well.

Sift the flour with cornstarch, salt and baking powder, add it to the egg yolk, and gently stir with a rubber spatula until there are no granules (do not over-stir to avoid gluten).

When the egg whites are coarsely frothy with a whisk, add one-third (10 grams) of sugar.

Continue beating until the egg whites are larger and thicker, then add one-third of the sugar.

When the egg whites appear to be wrinkled, add one-third of the sugar and whip them out.

Beat until the whisk egg whites form small triangles.

Add one-third of the egg whites to the egg yolk paste and gently stir up and down with a spatula.

After stirring, pour the egg yolk paste back into the egg white, and gently stir up and down with a spatula to mix the egg yolk and egg whites evenly.

Pour into a 6-inch mold, shake out the bubbles vigorously and put it in the oven.

Bake on 150 degrees for 45 minutes. Immediately after removal, put it on the grid rack to cool.

Tips: The middle of the chiffon cake is raised and cracked, indicating that the oven temperature is too high, and the middle subsidence indicates that the temperature is low. Try to avoid turning on the oven during the baking of the cake, if the surface is very dark, you can cover it with tin foil, but open the door quickly;

In addition, chiffon is also baked at a low temperature, about 130 degrees Celsius, and baked for 90 minutes, so that the baked cake does not shrink and is easy to succeed. Just pay attention to how well the egg whites are whipped, how the batter is tossed, and the temperature at which the egg is baked.

Preface. Mom loves cake the most, and since she has an oven, she will make it for her every week when she comes home. This chiffon cake is my mother's favorite, and she has repeatedly praised it for being better than what she sells outside. She likes to eat, and I'm the happiest

Material. Ingredients: 98g cake flour, 68g egg yolk, 135g egg white;

Excipients: 42g corn oil, 114g caster sugar, 72g warm milk, 3g aluminum-free baking powder, 1 2 tsp lemon juice. Chiffon cake.

Prepare raw materials.

Among them, 42g of caster sugar in egg whites and 72g of caster sugar in egg yolk.

The yolk is separated from the egg white.

Add caster sugar to the egg yolk and stir gently with a blender.

Do not stir to the whitish level, otherwise you will lose the mellow flavor of the egg.

Milk is warmed (more than 50 degrees Celsius) in insulated water

Warm the milk in the corn oil and stir roughly together.

Pour into the material from step 4.

Stir until the granulated sugar is melted.

Sift in the cake flour and baking powder at a time, hold the blender upright, and stir quickly and vigorously.

Stir until powder disappears. Stirring too much will make the egg yolk taste lighter and sticky, so stir roughly.

Add lemon juice and a teaspoon of sugar to the egg whites.

The electric mixer is turned to high speed, and the mixing head is rotated vigorously for 3 minutes. Note: Protein separates as soon as the stirrer stops, so do it all in one go once the stirring starts.

Beat for 3 minutes until the foam does not disappear, pour in half of the remaining sugar, and beat for another 45-60 seconds.

Pour in the remaining granulated sugar and continue to beat for 45-60 seconds.

In the last 30 seconds, rotate the mixing bowl counterclockwise with your left hand, and move the mixer back and forth until it is fluffy.

Done. The inverted pelvic protein does not run down.

Pour the whipped egg whites 1 4 into the flour paste and stir well with a blender.

Pour back into the basin from step 16.

Use a spatula to insert the knife from the center of the mixing basin.

Diagonally downward direction scraper basin floor.

Lift the scraper about 5 cm and then throw it back into the basin, operate continuously, and stir quickly.

Pour the mixed flour paste into the mold and shake it vigorously on the table a few times to shake off the large bubbles in the batter.

Place in the lower middle of the oven at 120 degrees for 60 minutes and turn to 130 degrees for 20 minutes.

Immediately after the cake comes out of the oven, it is upside down on the baking net.

Wait until it cools but then demold.

Tips: 1.When stirring, use the blade of the scraper (arc) instead of the scraper itself, and quickly draw an elliptical in the basin to stir;

2.If there is no lemon juice at home, you can use white vinegar instead, or you can not add it;

3.The temperature of the oven should be adjusted according to your own home.

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Ingredients: 5 eggs, 4 tablespoons of sugar, flour.

Method: 1. Add 5 eggs and 4 tablespoons of sugar (without water) and stir for 10 minutes.

2. Add a spoon full of flour and stir evenly, pour it directly into the rice cooker (coat the inside of the pot with a layer of oil to avoid sticking to the pan), and press the rice cooking button.

3. Until the rice cooker jumps directly to the heat preservation, turn over the finger lead and burn it again.

Precautions: 1. Stirring: When stirring, you must stir very carefully, until the paste mixture is turned upside down and will not flow out, so that it can be regarded as a reed teasing grid, otherwise it will be hard!

2. Use low-gluten flour.