Chiffon Cake temptable

Published Jul 3, 2022 at 22:26pm ET


Chiffon Cake temptable

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).
    Chiffon Cake
  • 2 Continue stirring until the protein becomes thicker and thicker. Add 1/3 sugar (15g).
    Chiffon Cake
  • 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.
    Chiffon Cake
  • 4 Add sugar, 30 g milk and 30 g vegetable oil in turn to the yolk and stir well.
    Chiffon Cake
  • 5 Sift in the flour and mix it evenly with a rubber scraper.
    Chiffon Cake
  • 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.
    Chiffon Cake
  • 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.
    Chiffon Cake
  • 8 After mixing well, the state should be relatively thick and uniform light yellow.
    Chiffon Cake
  • 9 Pour the mixed cake paste into the mould and place it in the preheated oven at 150 degrees for 50 minutes.
    Chiffon Cake
  • 10 The baked cake is taken out and immediately upside down on the cooling rack until it cools.
    Chiffon Cake
  • 11 Then, demoulding and cutting can be (> =)/~
    Chiffon Cake

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Healthcare food category

Shanghai cuisine 1, Very hot, Simple dishes


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