Chiffon Cake intense

Published Jun 22, 2021 at 06:36am ET


Chiffon Cake intense

Food Material List

  • 1 Low-gluten flour 200g
  • 2 Egg 10
  • 3 oil 100g
  • 4 water 130g
  • 5 Sugar 180g
  • 6 Vinegar No tower powder can be replaced by vinegar
  • 7 cream of tartar 2G
  • 8 Powdered Milk Appropriate amount
  • 9 salt 2G

Operational steps

  • 1 Separate the egg white and the egg liquid into two pots
    Note: the two pots should be water-free and oil-free
    egg white plus 2/3 of white sugar for mixing and stirring, respectively, adding tower powder and salt, water and oil mixing slowly into the egg white. Whisk egg whites in a beater
    until they are crowned and stand up.
    Chiffon Cake
  • 2 Egg yolk is mixed with 1/3 white sugar to form a flowing liquid by cross stirring, then flour
    is added separately. Note: flour should be sifted, and no loops should be made during stirring.
    Chiffon Cake
  • 3 Br /> Note: Retain some protein in the pot
    and pour it into the remaining pot again. Stir
    from the bottom to the top. Stir
    with oil brush on the baking die and pour the stirred egg liquid into the mold to bake
    three times before putting it into the oven. Put the bubbles
    in the oven 30 minutes before baking and 20 minutes after baking.
    Chiffon Cake
  • 4 After the oven is baked, it must be shaken three times before it is out of the oven
    and then it needs heat insulation before it can be cut.
    Chiffon Cake
  • 5 Can also make cupcakes for children to eat
    Chiffon Cake
  • 6 Cup Qifeng Cake
    Chiffon Cake

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Healthcare food category

Oven recipes, Snack, Meat 1, Children


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