Chiffon Cake sweet

Published Mar 20, 2022 at 02:29am ET

Chiffon Cake sweet

The ingredients needed for this cake are readily available, free of baking powder and tower flour. It relies on protein to beat in place and the cake is fluffy. Moreover, it only uses pure milk, no water, and the cake has a smoother taste and a more fragrant taste. Its a good birthday cake, oh, the original taste is the best!

Food Material List

1 Low gluten powder 85g
2 Egg 5
3 Pure milk 40g
4 Salad oil 40g

Operational steps

1 Prepare materials. Among them, fine granulated sugar is divided into two parts, one is 60 grams, one is 30 grams.
2 Separate the egg yolk with egg separator.
3 Add 30 grams of granulated sugar to 5 yolks.
4 Use an egg beater to break it up gently, but dont beat the yolk.
5 Add 40 grams of salad oil.
6 Add 40 grams of pure milk and stir well.
7 Then sift in the low gluten powder.
8 Using an egg beater, gently scratch Z and mix the yolk paste evenly. Set aside.
9 When beating the egg white in the form of fish eye blisters with an electric egg beater, add 20 grams of fine granulated sugar.
10 Continue stirring until the protein becomes thicker and thicker. Add 20 grams of granulated sugar.
11 Continue beating until the protein is thicker and the surface is marked. Add the remaining 20 grams of granulated sugar and continue beating. When the egg beater is raised, the protein can pull out a short, erect sharp corner, indicating that it has reached the state of dry foaming and can stop beating.
12 Add 1/3 of the protein to the yolk paste, cut it up and down and mix evenly.
13 Then add 1/3 protein and mix well with the same technique until the protein and yolk paste are fully mixed.
14 Similarly, add the last 1/3 protein and cut it into the smooth state in the picture. The mixture should be thick and uniform light yellow cake paste.
15 Pour the mixed cake paste into an 8-inch mold and smooth it. Hold the mold in your hand and shake it twice on the table, shaking out the bubbles inside.
16 Preheat oven, 170 degrees, fire up and down, middle layer, bake for 60 minutes. The actual temperature and time were adjusted according to the spleen of the oven.
17 Remove the baked cake from the oven and shake it twice.
18 Immediately buckle on the cooling rack until it cools.
19 Demould and scrape the edges with a cake scraper.
20 Then gently pat with the palm of the hand, demoulding.
21 Then use the scraper to separate the negatives of the mould and finish.

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