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#Winter In My Heart #Cut Chiffon Cake

author:Bean and fruit delicacies
#Winter In My Heart #Cut Chiffon Cake

Generally the traditional chiffon cake will crack, this time added a step, baked to a certain time to take it out and cut it, so that the cake will not crack, sell well. Let's learn together.

By full's back kitchen

3 eggs (about 55 grams).

Corn oil 35 g

Milk 45 g

Caster sugar 45 g

Low gluten flour 45 g

White vinegar or lemon juice 5 g

#Winter In My Heart #Cut Chiffon Cake

1: Preheat the oven 150 degrees in advance, beat three eggs into the waterless and oilless basin, and fish out the yolks for later

#Winter In My Heart #Cut Chiffon Cake

2: Whisk corn oil and milk into another basin, mix well with eggs and emulsify

#Winter In My Heart #Cut Chiffon Cake

3: Add sifted low gluten flour and mix well

#Winter In My Heart #Cut Chiffon Cake

4, add three egg yolks to mix evenly, this is the post-egg method, relatively speaking, the last egg yolk is easier to mix evenly

#Winter In My Heart #Cut Chiffon Cake

5: Whisk the egg whites in the middle

#Winter In My Heart #Cut Chiffon Cake

6: Add the caster sugar three times, and add the first time when the fish eye is soaked

#Winter In My Heart #Cut Chiffon Cake

7. When the protein begins to become dense but not thick, add the second granulated sugar

#Winter In My Heart #Cut Chiffon Cake

8, become thicker and add the third fine granulated sugar

#Winter In My Heart #Cut Chiffon Cake

9, the last beaten egg white is at least a super thick bent hook state, you can also send to the egg white from a right angle, beat the egg basin upside down without dripping on it

#Winter In My Heart #Cut Chiffon Cake

10: Mix 1/3 of the meringue with the egg yolk paste and mix well with the method of mixing

#Winter In My Heart #Cut Chiffon Cake

11: Pour the mixture from the previous step into the remaining protein pair and continue to stir well

#Winter In My Heart #Cut Chiffon Cake

12, the mixed batter from 15 cm air into the six-inch mold, this is done to eliminate bubbles

#Winter In My Heart #Cut Chiffon Cake

13, oven 150 degrees, put the middle ⬇️ layer baking for 35 minutes, bake to 15 minutes when out of the cut, this time the surface of the crust cut will not crack

#Winter In My Heart #Cut Chiffon Cake

14. After baking, take it out and gently shake out the hot air, which can prevent the cake from sinking

#Winter In My Heart #Cut Chiffon Cake

15, like the picture of the inverted buckle completely cool off the mold

#Winter In My Heart #Cut Chiffon Cake

16, turn the mold around with your bare hands and take it off

#Winter In My Heart #Cut Chiffon Cake

17. Sprinkle the surface with powdered sugar for packaging

#Winter In My Heart #Cut Chiffon Cake

18, this kind of sale is not very beautiful

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