Vanilla Chiffon Cake (xiang cao qi feng dan gao )

Vanilla Chiffon Cake

Introduction:

"It's really hard for a novice to get on the road. The cake roll I made a few days ago was very successful, but it's a bit difficult to make an ordinary Qifeng cake. In order to make a Qifeng cake satisfying myself, I added three evening shifts in succession. When I added the second evening shift, my husband teased me and said that it seems that we are going to eat a month's cake! Fortunately, the third night's work is not bad. Although it still cracked a little, it's better than the first two! "

Production steps:

Step 1: separate the yolk from the white and place the yolk in a clean bowl.

Step 2: add 60 grams of oil in several times and beat until the color turns pale.

Step 3: add 60 grams of sugar and 60 grams of milk, stir well.

Step 4: mix the salt, vanilla powder and flour well and sift them into the egg yolk.

Step 5: stir into egg yolk paste.

Step 6: put the egg white in a basin without water and oil.

Step 7: drop in a few drops of white vinegar and use the electric egg beater to make big bubbles.

Step 8: add another 60 grams of sugar to the egg white three times.

Step 9: whisk the egg white until the egg beater can pull out a triangle shape as shown in the figure.

Step 10: scoop 1 / 3 egg white into the yolk paste, mix irregularly.

Step 11: pour the batter into the remaining 2 / 3 of the egg white bubble and continue to mix irregularly.

Step 12: pour the mixed cake paste into the mold and shake out bubbles.

Step 13: put into the second layer of preheated oven (counting from bottom to top).

Step 14: bake at 160 ℃ for 10 minutes, 150 ℃ for 10 minutes and 140 ℃ for 10 minutes.

Step 15: put it upside down on the vinegar bottle.

Step 16: after cooling, the demoulding effect is good and complete.

Materials required:

Low gluten flour: 120g

Eggs: 4

Soft sugar: 120g

Skimmed milk: 60g

Oil: 60g

Salt: half a teaspoon

Vanilla powder: half teaspoon

White vinegar: a few drops

Note: 1. After the egg white foam is ready, I turn the basin over and try. The egg white foam won't fall down. This may be the legendary dry foam. 2. Stir the egg foam paste, cross it or stir it like cooking. This is to prevent defoaming. 3. I adjust the temperature a little frequently. Compared with the previous two times, the temperature is lower and lower, and the position is lower and lower. The finished product still has a small crack, but it's much better. The first two times I opened a big hole. Summing up the experience: maybe the temperature ratio of my oven is higher.

Production difficulty: unknown

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Xiang Cao Qi Feng Dan Gao