Vanilla Chiffon Cake
It's really difficult for a novice to get on the road. The cake roll I made a few days ago was very successful, but it was a bit of trouble to make an ordinary Qifeng cake. In order to make a satisfying Qifeng cake, I worked three nights in a row. When I worked the second night shift, my husband teased me that it seemed that we were going to eat a month's cake! Fortunately, the third night's work was fairly good. Although it still cracked a little, it was good compared with the first two!1. After the egg white foam is finished, I turned over the basin and tried it. The egg white foam won't fall off. This may be the legendary dry foam.2. Stir the egg foam paste and cross it or stir fry it to prevent it from defoaming.3. I adjust the temperature a little frequently. Compared with the previous two times, the temperature is getting lower and lower, and the position is also getting lower and lower. The finished product is still a little cracked, but it is much better. Both the previous two times have made a big and big opening. To sum up the experience, it may be that the temperature ratio of my oven is higher.
Step 1 . Separate the egg yolk and egg white, and place the egg yolk in a clean bowl.
Step 2 . Add 60 grams of oil in portions and beat until the color becomes lighter.
Step 3 . Add 60 grams of sugar and 60 grams of milk and stir well.
Step 4 . Mix salt, vanilla powder, and flour together and sieve them into the egg yolk.
Step 5 . Stir into a particle free egg yolk paste and set aside.
Step 6 . Put the egg whites in a water free and oil-free bowl.
Step 7 . Add a few drops of white vinegar and use an electric mixer to create large bubbles.
Step 8 . Add an additional 60 grams of sugar to the egg white three times.
Step 9 . Whip the egg whites until they are as shown in the picture, and the egg beater can pull out a triangular shape.
Step 10 . Scoop 1/3 egg white into the egg yolk batter and mix irregularly.
Step 11 . Pour the mixed batter into the remaining 2/3 egg white foam and continue to mix irregularly.
Step 12 . Pour the mixed cake batter into the mold and shake out bubbles.
Step 13 . Place the preheated oven in the second layer (counting from bottom to top).
Step 14 . Bake at 160 degrees for 10 minutes, 150 degrees for 10 minutes, and 140 degrees for 10 minutes.
Step 15 . Pour it upside down onto the vinegar bottle.
Step 16 . After cooling, the demolding effect is still good and complete.
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