Chiffon Cake aesthetical

I am not a master, but also the first time I met Qifeng. Today is the second time I did it. In fact, as long as I have mastered several main points, Qifeng is not terrible. As long as I do every step carefully, everyone can make a perfect Qifeng cake.

Food Material List

1 Low-gluten flour 12 cups
2 Baking powder 12 teaspoons
3 egg white 4
4 sugar 65g
5 Yolk 4
6 sugar 45g
7 Corn oil 3 tablespoons (about 36g)
8 Vanilla flavor (Vanillaextract) 1 teaspoon
9 milk 3 tablespoons

Operational steps

1 Make sure there is no oil or water in the pot. Beat the pure egg white with 4 electric beaters for 3 minutes at high speed, then add sugar 65g slowly and beat it at high speed. Make sure the egg white turns white and expands as shown in the step diagram.
2 4 egg yolks were dispersed with electric egg whisk at medium speed, add sugar for 1 minutes, then add 3 tablespoons of corn oil (about 36g) Vanilla extract 1 teaspoon, 3 teaspoon of milk (about 42g), and then play for half a minute, slowly add low gluten flour (Cake flour) 1/2 cup (75g) and baking powder 1/2 teaspoon evenly.
3 Remove about 1/3 of the protein paste that was beaten before and pour it into the yolk paste. Stir it evenly from bottom to top with a rubber knife in the way of stir-frying.
4 The third step of mixing is poured into the remaining 2/3 egg yolk paste, and the mixture is stir-fried from bottom to top with a rubber knife.
5 Preheat oven up and down to 340F/C 170 degrees in advance, mix well after 4, pour into non-stick oven, shake the oven slightly to break big bubbles, then put it in oven for a little, bake for 38-40 minutes;
6 The baked cake is taken out and padded on both sides with an overhead utensil rack. It is inverted for 20 minutes. After turning over and cooling for a while, it can be gently shoveled out with a rubber knife.

Tips

1: at the very beginning, the novice can replace the raw materials with similar materials, such as milk for water and flavor for different flavors, but try not to reduce or increase the amount of raw materials in the raw material.
2: the pot of protein paste should be water free and oil-free, and egg yolk can not be mixed with yolk liquid. Its too big to tilt the bowl first and pass it away for a while;
3: Mixed egg yolk paste with protein paste, we must pay attention to using a rubber knife to stir fry from bottom to top, so as to prevent defoaming;
4: Be confident, do not fear Qifeng cake, as long as we carefully complete the steps mentioned in each side, we can accomplish them. Work.

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