Ingredients
Cake flour ( 90g ) | White sugar ( 20 grams (put in egg yolk) ) |
White sugar ( 50 grams (put in egg whites) ) | Olive oil ( 40g ) |
Milk ( 50g ) | Grass eggs ( 5 pieces ) |
Lemon juice ( 3～5 drops ) |
How to make eight-inch chiffon cake
2. Prepare to be clean without water or oil Use an egg separator to separate the egg yolk and egg white.There should not be any yolk in the egg white.
3.Pour the milk and olive oil into a basin and use an electric whisk at low speed Stir until the buttermilk is completely incorporated.
4.Add egg yolk and 20 grams of white sugar and stir evenly at low speed.
5.Sift in two-thirds of the low-gluten flour and stir it up and down.Mix well (don't make circles, otherwise there will be ribs)
6.Sift in the remaining Quickly stir in the flour until smooth and without any lumps, set aside.
7. Add a few drops of lemon juice to the egg whites and beat with a whisk at low speed until Fish-eye blisters (big blisters)
8.Add 1/3 white sugar (50 grams) Three times) Beat at medium speed until the foam becomes smaller and the volume becomes larger.
9. Add 1/3 white sugar and beat at medium speed until the foam becomes more and more delicate.At this time, when you lift the egg beater, it will have a curved sharp corner but cannot stand upright.This is wet foaming.
10. Add the remaining 1/3 of the white sugar and continue to beat at medium-high speed until the protein is dry.When the egg whites are foaming, when you lift the whisk, it will have a short, upright sharp corner, and the meringue in the basin will not flow even if it is poured over, and the egg whites are ready.
11.Add 1/3 of the meringue to the egg yolk and stir evenly.
12.Add the remaining 2/3 of the meringue and stir evenly.
13. Pour into the prepared mold and shake it twice on the stove.Make big bubbles and sprinkle with black sesame seeds.
14.Put it into the preheated oven (generally preheating for ten minutes is enough ), put the upper and lower tubes at 140 degrees for 60 minutes.(Each oven has a different temperament, you can control the temperature and time according to your own situation)
15.What it looks like half an hour later.
16. Ding (^_^) It’s time! Wearing gloves, take out the cake and shake it twice on the stove, then turn it upside down and let it cool.
17. Let cool completely for about 2 hours.
18. Let cool and remove from the mold.(^o^)/YES! The perfect chiffon was successfully produced~~
1. Prepare all materials and weigh them separately.(Wash the shells of grass eggs and dry them)
Tips
1.When stirring the egg yolk paste, stir it up and down, just like stir-frying.Do not make circles to avoid gluten formation.
2.There should be no water or oil in the basin where the egg whites are placed, otherwise they will not be whipped well.
3.To identify whether the cake is cooked or not, you can use a bamboo skewer to poke it in.If there are flour particles coming out, it means it is not yet cooked.It needs to be baked for a while.If nothing comes out, it is cooked.
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