Ingredients
a1 milk ( 200g ) | a2 liquid ghee ( 200g ) |
a3 white sugar ( 100g ) | a4 low-gluten flour ( 400g ) |
a5 starch ( 100g ) | a6 baking powder ( 10g ) |
a7 egg yolk ( 475g ) | b1 egg white ( 1200 ) |
b2 white sugar ( 600 ) | b3 cream of tartar ( 25 ) |
How to make chiffon cake embryo
1.Add a1.2.3 first and stir until the sugar melts.
2. After the sugar melts, add a4.5.6 and stir.(Note: Do not stir until stiff)
3.Finally add a7 and stir until uniform.
4. Use a whisk to beat the egg whites until smooth and shiny.
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6. Scoop some egg whites into the mixing bowl of material A.
7. Stir (do not stir too evenly to avoid thinning the egg white)
8. Then pour the ingredients in the basin into the beaten egg whites, mix everything evenly, and the speed should be fast.The range of movement should be small to prevent the egg white from becoming thin.
9.Finally, pour it into the mold.It should not be too full.The cake will not be too full during the baking process.Fluffy, 3/4 full.
10. Surface fire temperature: 175 Bottom fire temperature: 185 Bake for 30 minutes.(The temperature can be adjusted according to personal oven conditions)
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