Plain Chiffon cake
Introduction:
"The simple Qifeng cake, because it uses a heart-shaped mold, gives her a special meaning. It's Chinese Valentine's day. Make a cake with love for the one you love most
Production steps:
Step 1: separation of protein and yolk
Step 2: mix the milk and corn oil well
Step 3: add egg yolk and mix well
Step 4: add the sugar and mix well
Step 5: sift in 45g cake powder for the first time
Step 6: mix well
Step 7: sift in the remaining 40 grams of cake powder
Step 8: mix well without flour particles
Step 9: prepare the tools for beating the protein and the sugar
Step 10: make a big bubble at low speed and put one-third sugar
Step 11: low speed to fine state, put a third of sugar
Step 12: whisk at high speed. When the egg beater is turned off and the protein is long and curved, put in the remaining sugar and continue to whisk at high speed
Step 13: the protein is short and sharp, and the bowl is inverted, so the protein paste will not flow
Step 14: take one third of the protein paste into the egg yolk paste, cut and mix evenly
Step 15: take another third of the protein paste into the egg yolk paste, continue to cut and mix evenly
Step 16: pour the batter back into the batter bowl, continue to cut and mix well
Step 17: mix a good cake paste, delicate and thick
Step 18: pour the cake paste into the clean mold and shake it hard to make big bubbles
Step 19: put it into the preheated oven and bake it in two steps. For the first time, set the time at 140 degrees and bake it for 30 minutes; for the second time, adjust the temperature to 170 degrees and bake for 25 minutes
Step 20: come out and shake hard
Step 21: turn it upside down on the air rack and let it cool naturally
Step 22: demoulding
Step 23: choose your favorite surface or bottom up
Step 24: a small dimple appears on the cake surface because a big bubble is not shaken out
Step 25: cut into pieces
Materials required:
About 4 yolks: 75g
Fine granulated sugar: 60g
Cake powder: 85g
Milk: 60g
Corn oil: 50g
Salt: 1g
Protein about 4: 155 G
Note: 1. It is best to weigh the egg yolk and protein, because the eggs are large and small; 2. After the cake is pasted into the mold, be sure to hold the mold with both hands, shake it from top to bottom, and shake out the big bubbles, but not too many times; 3. The prepared Qifeng cake does not retract, does not close the waist, and can return to its original state after pressing it with one hand; 4. The baking time and temperature should be determined by the baking time 5. The formula is suitable for 8-inch cake mold.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Yuan Wei Qi Feng Dan Gao
Plain Chiffon cake
Noodles with corn sauce in Northeast China. Dong Bei Yu Mi Zha Jiang Mian Tiao
Braised chicken with potato. Sha Cha Ji Rou Men Tu Dou
Braised ham with mushroom and taro and bean curd. Mo Yu Dou Fu Shao Huo Tui
Make a kitchen without cooking fume in summer. Da Zao Xia Ri Wu You Yan Chu Fang Luo Bo Zhong Zheng Cheng
Stir fried Agrocybe aegerita with double peppers. Shuang Jiao Chao Cha Shu Gu
Tempting your taste buds: Braised chicken wings with Sufu juice. You Huo Ni De Wei Lei Fu Ru Zhi Shao Ji Chi