Chiffon Cake bonhomie

Published Jun 29, 2020 at 23:17pm ET


Chiffon Cake bonhomie

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

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Healthcare food category

Oven recipes, Snack, Meat 1, Cumin


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