Ingredients
Egg white part: ( ) | Egg whites ( 5 ) |
Fine Granulated sugar ( 66 grams ) | Lemon juice ( 6 drops ) |
Yolk part: ( ) | Egg yolk ( 5 ) |
Milk ( 42g ) | Oil ( 42 grams ) |
Fine sugar ( 17g ) | Low-gluten flour ( 58g ) |
Corn starch ( 25g ) | Milk powder ( 5g ) |
8-inch mold ( 1 piece ) |
1. Separate the egg yolk and egg white, and the bowl containing the egg white must be free of oil and water.After separation, store the egg whites in the refrigerator for later use.Then add fine sugar to the bowl containing the egg yolks and stir evenly.
2. Stir evenly and then add corn oil, Milk, continue to stir evenly.I weigh it as I make it, so I don’t have to wash a lot of dishes and save time!
3.Do not over stir, as long as the milk and oil are dissolved.
4. Then sift all the powder into the egg yolk basin.
5. Mix evenly by stirring.
6. Take out the refrigerated egg white basin, add lemon juice and beat, Add sugar in three additions.
For the first time, beat the egg whites until they become bubble-like and add fine sugar.As shown in the picture.
7. Beat the egg white for the second time until it becomes fine and thick.Add caster sugar.
8. Beat the egg white for the third time until obvious lines appear on the surface, add fine Beat the sugar a little longer.
9. Beat until the egg beater can be lifted upright The small sharp corners are in a dry foaming state and the whipping is complete.
At this time, the oven can start to preheat to 150 degrees.
10. Take one third of the egg white and mix it into the egg yolk paste.Using a J-shaped technique, use a spatula to stir evenly.
11. Mix well and pour all the egg yolk paste into the egg white basin.Continue to stir in a J-shape until evenly mixed.
12. Pour into the mold, lift it about ten centimeters away from the table and let go.Shake the mold twice to remove the air bubbles inside.
13. Place in the bottom layer of the preheated oven, 130 degrees Bake, 55 minutes.
14. Click click, the perfect hurricane is ready..After taking it out of the oven, continue to shake the mold twice to release the heat from the bottom and then turn it upside down to cool down and demold.
15.This chiffon feels so light and soft that I fell over Don't dare to turn it over after taking it out of the mold.It tastes very good.The Internet celebrity Qifeng has made it.It's beautiful, right? !
Tips
If you don’t have lemon juice when whipping egg whites, you can use white vinegar instead.You can keep a bottle of white vinegar at home, and the whipping effect will be the same.Due to differences in oven size and temperature, the baking time cannot be the same.It is recommended that the baking time should not exceed 140 degrees.Those who strive for perfection and no cracking can watch by the oven.If there are still slight cracks at 130 degrees, lower the upper and lower heat appropriately.Adjust it by 5 degrees at a time to make the chiffon perfect without cracking.Try to place an oven thermometer during the baking process, and do not open the oven door at will.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
