For many food lovers, baking is very tempting. That's why a lot of people, initially, wanted to get into the field. After all, these small snacks look very tempting, and children also like to eat, and it is quite a sense of accomplishment to make them by themselves. Today we're going to make an entry-level chiffon cake.
We use the method of hot noodles to make this cake more tender and soft, and it is particularly delicate and delicious to eat. When breakfast, when snacks are very good choices, adults and children are very fond of eating, and eat a lot of food is not tired of it! The most important thing is this chiffon cake, which is very simple and generous enough, and it is very good to eat directly or make a birthday cake.
Qifeng cake does this, simple and easy to succeed, the taste is soft and moist, how many times to make will not fail! Join me today to experience this delicious cake recipe! In fact, baking will only do this kind of thing, and it will also be called a food master! Especially soft and delicious cake recipe, the method is simple and easy to learn, the key is 0 failure, special relief, hurry up and try it.
【Condensed milk hot noodle chiffon cake】
Ingredients: 6 eggs Low flour 90 g Corn oil 60 g Milk 60 g Condensed milk 20 g Caster sugar 60 g Lemon juice to taste
Preparation Method:
1. First sift the low gluten flour into a bowl;
2, then heat the corn oil to about 100 degrees, pour in the flour and mix well;
3, then add egg yolk, milk, condensed milk;
4. Stir until smooth and particle-free, put aside and set aside;
5, then beat the egg whites, the basin of egg whites should be clean and oil-free and water-free, first add lemon juice to the egg whites, beat the egg whites to the fish eye bubbles with an electric whisk, add 1/3 of the fine granulated sugar, continue to beat until the protein becomes delicate, and then add the remaining 1/2 fine granulated sugar, beat until there is a clear line when adding the remaining fine granulated sugar; until the egg beater has a small sharp corner, preferably a small sharp corner with a curved hook state;
6, then add the meringue to the egg yolk paste in 3 times, and mix well with the method of turning or cutting;
7, finally poured in the 8-inch chiffon mold, the batter here is a little more, I also set aside a part of the poured in the paper cup;
8, the oven preheats for 10 minutes in advance, on the heat 105, on the fire 120 first baked for 30 minutes; then turn on the fire 120, under the fire 150 baking for about 25 minutes; immediately after the oven out of the oven to shake out the heat, upside down to cool, and then demoulded; finally cut the pieces to eat!
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