Today to share the texture like cotton version of the soft 6-inch chiffon cake, I am also a baking enthusiast, watched a lot of cake videos and recipes, recorded my experience summarized here, I hope it can also help you Oh ~ ~ ~
By Morning Sunshine 123
<h2>Royalties</h2>
3 eggs
Corn oil 30g
Milk 30g
Caster sugar (egg yolk) 20g
Caster sugar (put protein) 20 g
Low gluten flour 50g
A few drops of lemon or white vinegar
<h2>Practice steps</h2>
1, prepare all the ingredients, like a little sweeter can add a little more white sugar. 3 eggs, egg white yolks separated, placed in an anhydrous, oil-free and impurity-free bowl.
2, add 20g of caster sugar to the egg yolk, stir until melted, then pour 30g of milk or water, stir and fuse quickly, and then add 30 corn oil to stir until absorbed, as long as there is no odor, choose other salad oils can also be.
3: 50g of low gluten flour with a leaky sieve, draw a Z-shape or cross shape with egg pumping and stir. Do not draw circles to prevent the batter from becoming strong. Stir into a non-granular paste, lift the whisk out of the batter, and the batter drips off the whisk easily and smoothly without dry powder, and the yolk is processed.
4: Add a small amount of lemon juice or white vinegar to the egg white to remove the fish. The fine granulated sugar is added 3 times, and the first time the whisk is whisked at high speed in the egg beater to a large bubble state, then add one-third of the fine granulated sugar to continue to beat.
5: Whisk until the whisk is delicate and smooth, and add caster sugar for the second time. Continue to whisk until you pick up the small bends that drip from the whisk, or when the egg whites appear delicately streaked, add the last third of the fine sugar to continue.
6, whisk until the whisk has a straight sharp corner, this sharp corner will not drip, and the bowl of meringue has such a sharp corner in each place. In addition, if you turn the bowl upside down, it will not flow out, so that the egg whites are beaten.
7, the meringue is poured into the egg yolk paste three times and mixed evenly, first scrape one-third of the mermaid into the egg yolk paste, while turning the basin while using a silicone spatula like a stir-fry, gently stir from bottom to top, can not be stirred forcefully to prevent defoaming. Turn it over and cut it and cut it again until the mixture is even.
8, pour into the mold, after pouring the paste has traces uneven is normal, if it is flat is defoaming on the failure, and then pick up the mold from top to bottom 15 cm place to drop, shake the large bubble, and then gently smooth the surface.
9: Preheat the oven at 130° for 5 minutes. Then put into the lowest layer of the oven, up and down the heat 130 ° baking for 25 to 30 minutes, and then adjust to the up and down fire 150 ° baking for 10 to 20 minutes, the specific temperature depends on the temper of each person's oven, the oven temperature of each home will be somewhat different. First low heat and then high heat so that in order to prevent the cake from cracking and the temperature is too high, the cake color becomes darker.
10, baking process to observe the state of the cake, if there is cracking, the temperature can be adjusted down 10 °, the temperature is too high easy to crack. After the cake is baked, wear insulating gloves to quickly take out the cake, and then drop it from 40 cm from the table, shake the heat, and buckle upside down on the net rack to let it dry. Be sure to wait until it cools down before releasing the mold. Be sure to scrape the surroundings and bottom before demoulding. It is also possible to dissipate heat on top of 2 bowls.
11, after baking, press it with your fingers, and the cake will soon bounce back to indicate that it is baked.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.