Chiffon Cake(qi feng dan gao )

Chiffon Cake

Introduction:

"It should be said that Qi Feng has always been very kind to me, but he has not gone crazy because of it. There is no helpless expansion, no collapse to a mess of madness. However, there are always regrets - small cracks that can't be solved. I can understand that this is you happy to blow the head? Chinese culture stresses implicitness. Although you are a western style, you should do as the Romans do. Do you understand? In fact, in the past, it was not often Qi Feng. Recently, for the sake of mounting cake, Qifeng cake has become the pastry with the highest copy rate in the near future. "

Production steps:

Step 1: Materials

Step 2: add 12g sugar into the egg yolk and stir well

Step 3: add oil and milk

Step 4: mix well

Step 5: sift in the low gluten powder

Step 6: mix well

Step 7: beat the protein into thick bubbles, add 24g sugar in three times and beat

Step 8: beat until the sharp corner can be pulled out

Step 9: take one third of the protein into the egg yolk paste, mix well

Step 10: rewind the protein

Step 11: mix well

Step 12: pour in the 6-inch round mold

Step 13: gently shake out the bubble

Step 14: put in the oven, middle and lower layer, heat up and down 150 degrees, bake for about 40 minutes

Step 15: reverse the button immediately

Step 16: demould after cooling

Materials required:

Eggs: 2

Low gluten powder: 35g

Corn oil: 16 g

Milk: 16g

Fine granulated sugar: 24g

Note: when mixing egg yolk paste, turn it gently to avoid gluten. When mixing egg yolk paste and protein, pay attention to the technique, do not stir in circles, so as to avoid defoaming. The baking power and time should be adjusted according to the situation of the oven

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qi Feng Dan Gao