I had the first oven oven in my life, and when I received it, I couldn't wait to bake a 6-inch chiffon cake, which was perfect. Let's talk about how to make the perfect chiffon
By Lilyhuaya
<h2>Royalties</h2>
Egg paste part
Low gluten flour 60 g
Corn oil 30 g
Sugar 45 g
Milk 45 g
3 eggs
Lemon juice a few drops
<h2>Practice steps</h2>
1: Prepare the ingredients, choose about 55 grams of eggs
2: Separate the egg yolks and put them into a clean beaten egg bowl without water and oil.
3, milk and corn oil mixed stir to emulsified state (completely mixed, no oil can be seen)
4: Add egg yolk and stir well
5, sift into the low gluten flour, stir evenly with the method of mixing, can not draw circles or stir hard, to avoid tendons.
6: Make egg yolk paste. It is possible to start preheating the oven at 140 degrees (measuring temperature), 45 minutes.
7: Add a few drops of lemon juice to the egg whites to avoid fishy smell
8. Hit the high speed in the electric egg beater to add 1/3 white sugar to the fish eye bubbles
9: Beat until the fine bubbles are fine and add half of the remaining white sugar
10: Continue beating until the egg whites show obvious lines and add the remaining sugar
11, wait for the egg beater to lift, when the egg white appears large sharp corners to continue to send at low speed, hit to lift the egg beater, there is a delicate and sagging small sharp corner (or inverted button beat egg plate, egg white does not fall) on it, it is recommended that novices stop to look at it several times, do not beat it.
12, put 1/3 of the protein paste into the egg yolk paste, stir / cut and mix evenly, then pour back the protein paste, stir / cut and mix evenly, the action should be fast, do not stir too much, in order to prevent defoaming.
13: Pour the cake paste into the mold from a high place, shake it a few times, and put it into the preheated oven.
14: Hai's i7 oven at 140 degrees, 45 minutes
15, baked cake immediately take out a few shocks, shock out of the hot air after the buckle to cool, about 2 hours after the demolding
16, cool the cake, cut off the skin or full mold Oh
17, the organization is very delicate, very fluffy, Q bullet
<h2>Tips</h2>
1⃣️ When separating the egg whites, there should be no little yolk in the egg whites, and the beaten egg basin must be waterless and oilless, otherwise it will not be able to be beaten. 2⃣️ Full mixing or zigzag cutting, do not draw circles to stir, avoid tendons. 3⃣️ The key to chiffon is to send the egg white, to hit the smooth and delicate small sharp corners in Figure 4 or the inverted egg pot protein does not fall. Before sending it off, change to a low speed, which can reduce large bubbles and make the tissue more delicate. 4⃣️ When the cake paste is poured into the mold, at least 20 cm high, the mold can not be used without sticking to the mold, otherwise the length is not high 5⃣️ Before putting it into the oven, it is necessary to shake out the bubbles, so that the tissue is more delicate, and after baking and taking out, it is also necessary to shake out the hot air, and immediately invert the buckle to avoid retraction. Do not open the door during the baking process, it is easy to retract the waist. 6⃣️ The oven should be preheated in advance, and the cake paste should be put into the oven immediately to avoid defoaming. 7⃣️ Each oven has a different temper, please adjust the time and temperature according to your own oven. Because the Heys i7 oven heats up quickly and is heated evenly, it is 10 degrees lower than the ordinary oven setting, and the color is uniform, and the baked cake is very elastic and the taste is quite fluffy. Pay attention to the above, and you can make the perfect chiffon cake.
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