Ingredients
Low-gluten flour ( 60g ) | Put fine sugar into the egg yolks ( 25g-30g or less if you don’t want too much sugar ) |
Put fine sugar into the egg whites ( 45g ) | Egg whites ( 3 pieces of moderate size are enough ) |
Egg yolks ( 3 of moderate size are enough ) | Pure milk or milk powder soaked in water ( 30g ) |
Q How to make springy chiffon cake
1.Separate three eggs, beat the egg yolks with sugar and mix well, then add oil, beat well, then add milk and mix well, finally add low-gluten flour and mix well, no grains.
2. Mix well and it will look like the picture.Do not keep it too long to prevent tendons.
3. After the egg yolk paste is ready, make the protein paste, and add the sugar in three times.Beat until coarse foam, add 1/3, beat until there is resistance, add 3/1, beat until ripples are fine, add the last 1/3.As shown in the picture, it cannot be too long, or it will fail if it is too short.If the egg whites are beaten successfully, the cake is half done.
4. Scoop 1/3 of the egg whites and mix well, like chopping vegetables from the middle.Stir while stirring, then add all the remaining ingredients and mix well.
5.Pour into the container, mine is a six-inch mold.Shake 5 times to release bubbles.If there are bubbles on the surface, just poke them with a toothpick.
6. When making protein paste, remember to preheat the oven for ten minutes to about 130 degrees.Then put it in and bake for 40 minutes.
7.After baking, take it out and shake it a few times to prevent shrinkage.Invert until completely cooled before unmoulding.
8.Success.Super soft and delicious!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
