Chiffon Cake
Introduction:
Production steps:
Step 1: add 15g sugar to 4 egg yolks and mix well.
Step 2: add corn oil and mix well.
Step 3: add milk and mix well.
Step 4: sift in the low gluten and mix well until there are no particles.
Step 5: mix well.
Step 6: add lemon juice to the four proteins and add sugar three times. From low speed to high speed. Beat until dry foaming.
Step 7: add one-third of the egg yolk into the egg yolk paste, mix evenly with the J-shaped method, pour into the remaining protein paste and continue to mix well.
Step 8: mix well and pour into the mold. Shake three times to make bubbles. Put it into the oven preheated at 150 ℃, bake at 150 ℃ for 25 ~ 30 minutes, and turn it to 170 ℃ for about 25 minutes. If the surface is too fast, tin foil can be quickly covered. Take it out and turn it back quickly until it's cool!
Materials required:
Low powder: 75g
Fine granulated sugar: 15g + 40g
Corn oil: 40g
Milk: 60g
Eggs: 4 (about 240g)
Lemon juice: a few drops
Note: the whole process had better not open the oven door to prevent retraction!
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Qi Feng Dan Gao
Chiffon Cake
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