Ingredients
Clear water ( 35g ) | Salad oil ( 35g ) |
Fine sugar ( 60g ) | Low-gluten flour ( 50g ) |
Baking powder ( 1g ) | |
Egg yolk ( 3 ) | Egg white ( 3 pieces ) |
Tartar powder ( 1.5g ) |
How to make chiffon cake
1. Add water, salad oil, three Divide the sugar into the sugar and stir until white and frothy.Then add egg yolk, low-gluten flour, cornstarch, and baking powder and continue to stir evenly.Set aside.
2. Take an empty bowl and add egg whites, beat until foamy, add tartar in portions Add the powder and the remaining fine sugar while stirring to combine, and beat until it turns white and resembles a cocktail.
3. First mix one-third of the protein paste with the batter, stir evenly, and then Pour back into the remaining egg whites and stir into cake batter.Then pour the batter into the cake mold and smooth the surface.
4.Put it in the oven at 160 degrees and bake for 45 minutes
Tips
Pink of tartar Its function is to help the protein rise, balance the pH of the protein, prolong the aging of the protein, and make the cake more elastic.This hurricane is simpler than others and easier for novices to master and operate.Since I am also a novice, I highly recommend it!
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