Chiffon Cake(qi feng dan gao )

Chiffon Cake

Introduction:

"Cake has always been the girls' favorite, so do I. I like the fragrant and soft taste of cake best. With a cup of milk or a small cup of coffee, it can make the cold winter warm like spring in an instant!"

Production steps:

Step 1: prepare all kinds of materials, separate the egg yolk and egg white, and beat them in an oil-free and water-free basin

Step 2: add 1 / 3 sugar to the yolk

Step 3: add salad oil (I use rice oil, which tastes light) and stir well

Step 4: add milk and mix well

Step 5: sift in the low powder

Step 6: stir into yolk paste

Step 7: add a few drops of white vinegar to the egg white

Step 8: use the egg beater to quickly beat into thick bubbles, add one third of the remaining sugar, and continue to beat

The ninth step: when the egg white is beaten into a more delicate foam, add 1/3 granulated sugar.

Step 10: when the lines are clear, add the last third of sugar and continue to beat

Step 11: to this extent, gently pull the egg beater, when a small tip appears, the egg white will be ready

Step 12: add one third of the egg white to the yolk paste and turn it up and down with a rubber scraper

Step 13: add the remaining egg white and stir well

Step 14: put it into the 8-inch cake mold and shake it up and down several times

Step 15: put it in the oven for 145 degrees and bake for 45 minutes, then you can take it out

Step 16: turn it upside down immediately to avoid retraction!

Step 17: I add some meat floss and salad dressing on it, cut it open and enjoy the delicious cake. I can also put blueberry sauce in the middle, which is a good match

Materials required:

Low gluten flour: 100g

Eggs: 5

Rice oil: 50g

Milk: 60g

White granulated sugar: 80g

Note: 1, when making a cake, low powder must be sifted. 2, do not stir the yolk paste and egg white for too long, the flour will not be soft. 3, you can decorate your cake according to your own preferences

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Qi Feng Dan Gao