The first cake of the new year -- cream Chiffon Cake(xin nian di yi ge dan gao nai you qi feng dan gao )

The first cake of the new year -- cream Chiffon Cake

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: add 10 grams of sugar to the milk and mix well.

Step 3: then add the corn oil.

Step 4: stir until there is no oil.

Step 5: then add the sifted three kinds of powder (low powder, bubble powder, custard powder).

Step 6: mix well.

Step 7: add four more yolks.

Step 8: mix up and down evenly.

Step 9: put four egg whites in a water free and oil-free bowl and beat them at low speed first.

Step 10: then add the first 13 grams of sugar, until the appearance of grain.

Step 11: then add the sugar for the second time and beat until the curved tip appears.

Step 12: add the sugar for the last time and beat until the upright tip appears.

Step 13: put 1 / 3 of the egg white into the yolk paste.

Step 14: stir up and down until there is no white egg white.

Step 15: add 1 / 3 egg white into recipe 13, cut up and down and stir.

Step 16: add the remaining egg white and stir well.

Step 17: then pour into the cake mold without water and oil, smooth it, and drop the cake mold vertically from a high place to shake out bubbles.

Step 18: put it in the preheated oven 180 degrees for 28 minutes.

Step 19: stand upside down on the grill after baking.

Step 20: demould after cooling.

Step 21: finished product.

Materials required:

Low powder: 100g

Custard powder: 10g

Milk: 60g

Baking powder: 1 / 4 teaspoon

Eggs: 4

Sugar: 50g

Corn oil: 50g

Precautions: 1. The powder should be screened in advance, the basin mold and tools used are clean without water and oil, and the eggs should be normal temperature. 2. Adding custard powder can increase the aroma. 3. Adding baking powder is a good way for beginners to avoid failure. 4. When mixing, be sure to stir up and down or cut vegetables, do not circle. 5. Add white sugar three times when beating egg white to pass. (the egg white will not flow down when it reaches the inverted basin) 6. Add it to the egg yolk paste in three times. Stir it gently and quickly to avoid defoaming. 7. During the mixing time of egg white and yolk paste, heat the oven for 3-4 minutes to preheat the oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xin Nian Di Yi Ge Dan Gao Nai You Qi Feng Dan Gao