Chiffon Cake temptable

Published Jul 3, 2022 at 22:26pm ET

Food Material List

1 Low-gluten flour 60g
2 Egg 3
3 milk 30g
4 Vegetable oil (corn oil) 30g
5 White sugar (egg yolk) 10g
6 White sugar (egg white) 45g

Operational steps

1 Separate the yolk from the egg white. Beat the egg white into a fish eye blister with an egg beater. Add a third of the sugar (15g).
2 Continue stirring until the protein becomes thicker and thicker. Add 1/3 sugar (15g).
3 Whipping until the protein begins to show lines, add the remaining third of the sugar (15g) and then beat to a dry foaming state (lifting the egg beater, the protein can pull out a short, upright sharp corner) to stop the whipping.
4 Add sugar, 30 g milk and 30 g vegetable oil in turn to the yolk and stir well.
5 Sift in the flour and mix it evenly with a rubber scraper.
6 Add one third of the protein to the egg yolk paste, gently turn it over with a rubber scraper and mix evenly. Be careful not to stir in circles to avoid defoaming of the protein.
7 Pour the beaten yolk paste into a bowl filled with protein and mix it evenly in the same way until the yolk paste and protein are fully mixed.
8 After mixing well, the state should be relatively thick and uniform light yellow.
9 Pour the mixed cake paste into the mould and place it in the preheated oven at 150 degrees for 50 minutes.
10 The baked cake is taken out and immediately upside down on the cooling rack until it cools.
11 Then, demoulding and cutting can be (> =)/~

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