Ingredients
Eggs (more than 60 grams) ( 3 pieces ) | Water or milk ( 40ml ) |
Corn oil ( 30ml ) | Fine sugar ( 40 Grams ) |
Low-gluten flour ( 55 grams ) | Lemon juice or white vinegar ( a little ) |
How to make original chiffon (6 inches)
1. Prepare the main ingredients.(In the picture, I made two 6-inch pieces)
2.Separation Egg whites and yolks.(The method doesn’t matter, you can just fish it out by hand, but the container must be water-free and oil-free)
3.Pour lemon juice or white vinegar into the egg white basin, then place it in the freezer of the refrigerator.
4.Pour the milk (or water) and oil into a mixing bowl , use a hand mixer to stir and emulsify to the state in the picture.
5.Sift in low-gluten flour.(Ordinary sieve can be sieved 2 times in advance before adding)
6.Egg Beater Draw a "one" character and stir to form a sticky dough without dry flour.
7.Add egg yolk.
8.Similarly use the eggbeater to draw the character "1" to mix well and set aside.(Use gently to avoid mixing too much air)
9.From the freezer layer Take out the egg whites and add all the caster sugar at once.
10. Beat the egg with a whisk at high speed until it becomes textured, and you can feel the obvious texture resistance, lift the whisk head to the state in the picture.
11. Adjust the egg beater to the lowest speed and beat along the wall of the basin every time Stay in one place for 2 times and carefully sort out the air bubbles.(For specific techniques, please refer to the short video on the homepage)
12. It takes about 2 minutes to sort out , the finished meringue is smooth and delicate, and the inside and outside are completely consistent when scraped with a spatula.
13.Put one-third of the meringue into the egg yolk paste, and fold Mix well.(At this time, the oven starts to preheat at 140 degrees)
14.Same Mix the remaining meringue and egg yolk paste thoroughly.
15. Pour into the mold about 15 cm high and pick it up with both hands The mold vibrates twice on the table.(You can also use a toothpick to make a few scratches to make a big bubble)
16.Put the batter Bake in the preheated oven at 140 degrees for 20 minutes.(Bake 2 at the same time for 30 minutes)
17.After time is up Then adjust the oven temperature to 160 degrees and continue baking for 15 minutes on top and bottom heat.
18. After taking it out of the oven, gently drop the mold on the counter, and immediately Fold upside down and remove from the mold after cooling.
Tips
1.It doesn’t matter if you add more lemon juice and vinegar to the meringue.You don’t need to be precise to a few drops as many people say.At least 5 ml is fine, and it can also help remove the eggy smell.
2.Put the egg whites in the refrigerator for a while before whipping them to make them more stable after whipping.
3.After many times of practice, there is no difference between adding sugar in one time and adding sugar in three times.For reference.
4.The arrangement of meringue is very important, and you must not be lazy.For specific operation methods, you can refer to the short video on the homepage, which takes about 2-3 minutes.
5.The texture of the cake will be different depending on the degree of whipping of the meringue.A tender cake will have a moister texture and a weak bearing capacity.A battered cake will have a drier texture but a stronger bearing capacity.If When making decorated cakes, you can beat them a little longer.
6.Whether the cake cracks or not is not a measure of Qifeng’s success.If you want the cake to not crack at all, you can bake it at a low temperature for a long time.
7.The time and temperature of the oven are only a reference.Please adjust according to the temperament of your own oven.
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