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
1: Preheat the oven 150 degrees in advance, beat three eggs into the waterless and oilless basin, and fish out the yolks for later
2: Whisk corn oil and milk into another basin, mix well with eggs and emulsify
3: Add sifted low gluten flour and mix well
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
5: Whisk the egg whites in the middle
6: Add the caster sugar three times, and add the first time when the fish eye is soaked
7. When the protein begins to become dense but not thick, add the second granulated sugar
8, become thicker and add the third fine granulated sugar
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
10: Mix 1/3 of the meringue with the egg yolk paste and mix well with the method of mixing
11: Pour the mixture from the previous step into the remaining protein pair and continue to stir well
12, the mixed batter from 15 cm air into the six-inch mold, this is done to eliminate bubbles
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
14. After baking, take it out and gently shake out the hot air, which can prevent the cake from sinking
15, like the picture of the inverted buckle completely cool off the mold
16, turn the mold around with your bare hands and take it off
17. Sprinkle the surface with powdered sugar for packaging
18, this kind of sale is not very beautiful
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