Chiffon Cake bonhomie

Published Jun 29, 2020 at 23:17pm ET

Eight inches Qifeng, soft, no retraction, no waist, no collapse.

Food Material List

1 Egg Five sixty g each
2 Low-gluten flour 85g
3 Edible oil 50g
4 Granulated sugar 70g
5 Milk or water 50g
6 salt 1g

Operational steps

1 Isolation of egg yolk and protein
2 Add 50 grams of white sugar into the protein fraction and beat until rigid foaming.
3 Successful protein delivery, sharp corners.
4 Egg yolk with water, sugar 20 g, oil and salt mixed evenly
5 Sift the flour and set aside. Add the egg yolk paste into the flour and stir evenly.
6 Add the egg yolk paste twice.
7 Stir to make it mixed evenly
8 Homogeneous state
9 Pour the yolk paste into the remaining protein and stir well.
10 Mixed cake paste
11 Pour it into the mould and shake it lightly.
12 Bake oven 130 degrees for 30 minutes, rotate 160 degrees, bake for 30 minutes, and then turn it upside down immediately after baking.
13 Baked Qifeng does not crack, does not retract, does not pull back.
14 Demoulding
15 Released Qifeng
16 Side to side
17 Look at the internal organization, perfect Qifeng.
18 Delicious to eat?

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