chiffon cake
One of the kids' favorite chiffon cake, hollow chiffon cake is supposed to be the best, I used to make chiffon cake always fails, I have made this recipe many times and it didn't fail!
Ingredients
- Eggs Sixteen.
- Low gluten flour: 187 grams
- Salt: For egg yolk batter 1.3g
- Sugar 220g
- Corn Oil 97g
- Lemon Juice 3 grams
- Water 191 grams
- Corn Starch 30g
- Rum 3 grams
- Salt: for egg whites 1.4 grams
- Yolk Sugar 34g
Instructions
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Mix the corn oil and water first
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Salt 1g, milk and water corn oil mix well, this step is very important, stir until emulsified
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Separate the egg whites from the egg yolks. There should be no water or oil in the bowl.
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Pour the yolks into the corn oil and water and mix well.
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Add in the sifted low-flour powder, and mix well by turning it over.
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Whip the egg whites in three batches, pour in a little bit before dressing, when there are fish eye bubbles, add a little sugar into it, and pour in the rest of the one gram of salt.
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Beat it until it's smooth, then add the rest of the sugar.
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I always turn on the high speed whisking, beat until there are lines, reduce the gear according to their own whisk, adjust to the second and third gear, and then adjust to the first gear
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Beat until there is a small hook on it, do not beat too long, or easy to mushroom head, we can do when the oven can be preheated, I use the chef's machine, high speed out of the grain, and then turn to medium-low gears
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First pour 1/3 of the egg yolks into the egg white mixture, mix well, then pour into the egg whites and gently mix well.
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Then pour into the paper cups, or pour into the mold, can be poured into the mold of the seven full can, do not pour too much, 6 inch wind cake mold about 245 grams.
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Directly into the oven at 137 degrees, bake for 50 minutes, give a different temperament of the oven, according to their own oven temperature to, ===SEPARATOR===.
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The baking process of the cake is like this, it will be cracked, it's very beautiful.
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Use a soy sauce bottle upside down on top, invert it and let it cool before wrapping. The cake will be very fluffy and delicious, and won't go bad after a few days in the fridge.
