Plain Chiffon cake -You Are Foodie

By Jeffrey
60

Plain Chiffon cake

I always wanted to try to make a cake, but I always felt it was difficult and I thought I would fail, so I couldn't take the first step.Today, with the encouragement of my friends, I tried to take the first step. I'm looking forward toObviously, the finished product is not particularly successful, but I am confident that I can do better next time!

Main Ingredients

Step 1 . Beat the protein with an egg beater until it looks like a fish eye bubble, add 1/3 of fine granulated sugar (20g), and continue to beat until the protein begins to thicken and it looks like a thick foam, and then add 1/3 of sugar. Continue beating until the protein is thick and there are lines on the surface, and add the remaining 1/3 sugar.

Step 2 . Continue beating for a while. When you lift the egg beater and the protein can pull out the curved sharp corner, it indicates that it has reached the level of wet foaming. If you are making Qifeng cake rolls, you can beat the protein to this level. But if you make a regular Qifeng cake, you still need to continue to beat it. When the egg beater is lifted, the protein can pull out a short vertical sharp corner, which indicates that it has reached the state of dry foaming and can stop beating.

Step 3 . Add 30 grams of fine granulated sugar to 3 egg yolks and gently break them up with an egg beater. Don't beat the yolks.

Step 4 . Add 40 grams of salad oil and 40 grams of milk in turn, and stir well. Then add the sifted flour and gently stir it with a rubber scraper. Don't stir too much to avoid gluten in the flour.

Step 5 . Batter

Step 6 . Put 1/3 protein into egg yolk paste. Gently stir with a rubber scraper (from the bottom to the top, do not stir in circles to avoid protein defoaming). After mixing evenly, pour all the egg yolk paste into the basin containing protein, and mix evenly in the same way until the protein and egg yolk paste are fully mixed.

Step 7 . Put 1/3 protein into egg yolk paste. Gently stir with a rubber scraper (from the bottom to the top, do not stir in circles to avoid protein defoaming).

Step 8 . After mixing evenly, pour all the egg yolk paste into the basin containing protein, and mix evenly in the same way until the protein and egg yolk paste are fully mixed.

Step 9 . Pour the mixed cake paste into the mold, smooth it, hold the mold by hand and shake it on the table twice to shake out the internal atmosphere. Put it into the preheated oven, 160 degrees, about 45 minutes.

Step 10 . Take the baked cake out of the oven and immediately put it on the cooling rack until it cools.

Step 11 . Demoulding

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