Today we come to make a personal favorite food, which is what we often call chiffon cake. Although this is an entry-level delicacy, the finished product is very beautiful, especially the super elastic taste, which is really more and more hungry!
The chiffon cake can be eaten directly by cutting into pieces, or it can be made into a delicious cream cake or birthday cake. You can give full play to your creativity, children like it very much, and adults are extremely satisfied when they eat. It is definitely a home-cooked food that is unsatisfactory and eco-friendly. The recipe for this chiffon cake is also very simple, and mastering a few basic techniques can guarantee zero failure.
A home-cooked cake that everyone has to learn, with a first-class taste, simple and full! And the taste is superb, even better than what the cake shop sells! Let's take a look at it today, home-cooked must-have food. Qifeng cake always fails? Try this recipe, tried and tested, the detailed method tells you!
【Qifeng Cake】
Ingredients: 4 eggs 80 g Sugar 90 g Low gluten flour 70 g Milk 60 g corn oil
Preparation Method:
1. Prepare the required ingredients;
2, corn oil first sift in the low powder into the mix evenly, can not see the dry powder can be;
3, then add egg yolk and milk to it;
4, Z shape mix evenly, mix into such a smooth and particle-free state can be, put aside for later;
5, egg whites can be frozen for about 10 minutes in advance, drop a few drops of lemon juice, beat until the rough bubbles add 1/3 white sugar;
6, continue to beat until the meringue becomes delicate when adding the remaining 1/2 white sugar;
7, and then continue to send, hit until there is obvious lines, add the remaining sugar, continue to send;
8, the last whisk to lift the whisk has a sharp right angle, like this state of the meringue is almost good;
9, first divide 1/3 of the meringue into the egg yolk paste, stir evenly; the action is as gentle as possible, do not over-mix, the whole process must be copied and mixed;
10, after mixing, pour back into the protein basin and continue to stir;
11, the last mixed meringue is this shiny, light texture state;
12, pour in 2 six-inch or 1 eight-inch chiffon mold, shake flat and then shake 2 down, shake out the large bubble;
13, the oven should be preheated 15 minutes in advance, on the heat of 120 degrees, under the heat of 130 degrees first baked for 35 minutes, then turned to 130 degrees, under the heat of 140 degrees baking about 12-15 minutes. The oven temperature should be adjusted according to the oven temperature of the oven;
14. After baking, it should be cooled in time, thoroughly cooled and then stripped of the mold and cut into pieces;
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