How to make Sanhua evaporated milk chiffon cake

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  2.The egg white basin ensures no oil or water, and completely separates egg whites and egg yolks.Mix the egg yolk, Sanhua evaporated milk and flavorless cooking oil thoroughly until the three are fully blended and emulsified.

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  3. Make sure the stirring rod of the electric mixer is clean and free of water.Start beating the egg whites.The key to whipping egg whites is that the egg white liquid must be completely clean and not a drop of water can be adulterated.First, add a few drops of white vinegar to the protein bowl and beat with a mixer until foamy.

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  4.Add one-third of the sugar and continue stirring until the protein solution is thick.

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  5.Add another third of the white sugar and continue to stir until the egg whites The liquid begins to show lines.

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  6. Add the remaining one-third of the sugar, and mix with Increase the speed from low to high and stir until dry foam forms, that is, gradually slow down the stirring speed to stop, lift the stirring rod, and the protein liquid can form an upright sharp angle.Beat the egg whites and set aside.

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  7. Sift the low-gluten flour into the egg yolk liquid three times, and use it first Mix well with a mixer and beat at low speed for a few seconds until the egg yolk paste is evenly formed.Turn on the mini oven and preheat it to 135 degrees.

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  8. Spoon one-third of the beaten egg whites into the egg yolk paste, Mix well.

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  9.Do not stir in circles to prevent gluten formation.Mix evenly and successfully.

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  10. Pour the evenly mixed egg yolk paste back into the remaining two-thirds egg white basin.

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  11. Stir again evenly.

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  12. Slowly pour the mixed cake liquid into the 8-inch cake pan Bottom cake mold, the successful cake liquid can fall as smoothly as satin.After pouring, shake it a few times to release big bubbles.Place in preheated oven.

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  13. Bake in the mini oven at 135 degrees for half an hour.After taking it out of the oven, place the cake mold about 20 centimeters away from the worktop and drop it downwards twice to release the hot air, then turn it upside down to let it cool.

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  14. After inverting to cool, peel off the mold and the cake is successful!