Chiffon Cake(qi feng dan gao )

Chiffon Cake

Introduction:

Qifeng cake is a transliteration of chiffon cake. Chiffon means chiffon. Just look at the name, you can see that it is a delicate and soft cake like silk. It can be used to make all kinds of decorative cakes. Baking: the middle and lower layers of oven, up and down the fire, 170 degrees, about 45-50 minutes "

Production steps:

Step 1: separate the yolk protein

Step 2: add 30g sugar to the yolk

Step 3: beat well with an egg beater

Step 4: add milk

Step 5: add salad oil

Step 6: add low powder, low powder should be screened

Step 7: gently stir with a scraper, do not over stir, so as to avoid gluten

Step 8: mix the yolk

Step 9: beat the egg yolk until it looks like a fish eye blister with an egg beater, add 1 / 3 of the fine granulated sugar and continue to beat it. When the egg yolk is thick, add 1 / 3 of the fine granulated sugar again

Step 10: when there is a grain on the surface, add the remaining 1 / 3 of the sugar

Step 11: continue to beat for a while. When you lift the egg beater and the protein can pull out the curved sharp corner, it means that you have reached the wet foaming process. When you lift the egg beater and the protein can pull out a short vertical sharp corner, it means that you have reached the dry foaming state

Step 12: Take 1 / 3 of the whipped protein into the egg yolk paste, gently mix with a scraper

Step 13: stir well and pour into a bowl of protein

Step 14: mix evenly with the same technique

Step 15: pour the mixed cake paste into the mold and smooth it. Put in the oven, middle and lower, heat up and down, 170 degrees, about 45-50 minutes

Step 16: take out the baked cake from the oven, immediately put it on the cooling rack until it cools, and then demould it. It is used to make all kinds of cake.

Step 17: demoulded cake

Step 18: you can cut it into small pieces

Materials required:

Low powder: 85g

Eggs: 5

Salad oil: 40g

Sugar: 30g (add egg yolk)

Fresh milk: 40g

Note: baking: middle and lower layer of oven, heat up and down, 170 degrees, about 45-50 minutes ingredients: 5 eggs, 85g low flour, 40g salad oil, 40g fresh milk, 60g sugar (add protein), 30g sugar (add egg yolk)

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Qi Feng Dan Gao