Chiffon Cake(qi feng dan gao )

Chiffon Cake

Introduction:

"Cake is an old pastry, which is called cake in England, gateau in France and torte in Germany and Austria. Cake is usually sweet, usually made by oven, cake is with eggs, sugar, wheat flour as the main raw materials. Milk, juice, milk powder, sesame powder, salad oil, water, shortening, baking powder as accessories. After stirring, mixing and baking, it is made into a sponge like sweetheart. A cake designer in the United States said: for me, most of the cost is labor. It takes me 25 to 40 hours to make a cake for 150 people, from meeting new people, baking, engraving to assembling and decorating the cake. Realistic attitude when you start to look at the pictures of the cake, try to be realistic, otherwise it may exceed your economic strength. Sometimes some newlyweds want to make a cake just like what they saw in the magazine. They don't know that it's 100 yuan per cake. It's impossible to make the same cake for 25 yuan. "

Production steps:

Step 1: wash 5 eggs and set aside.

Step 2: separate the yolks and set aside.

Step 3: protein reserve.

Step 4: add 3 drops of vinegar to the protein.

Step 5: beat the egg white to the eye of the fish, add 20g sugar and beat with the egg beater.

Step 6: beat the egg white until it bubbles. Add 20g sugar and beat it with a beater.

Step 7: add 20g sugar for the third time and beat it with egg beater until it can pull out the upright sharp corner.

Step 8: add the remaining sugar to the yolk

Step 9: add oil and milk.

Step 10: add 1 / 4 tbsp baking powder

Step 11: add low gluten flour

Step 12: mix well

Step 13: add 1 / 3 protein

Step 14: mix well

Step 15: pour into 2 / 3 protein.

Step 16: mix well.

The seventeenth step: pour into the baking tray and shake the foam.

Step 18: put into a preheated 180 ℃ oven, bake in the middle layer for about 20 minutes until the surface is golden.

Step 19: put it on the baking net to cool.

Materials required:

Low powder: 100g

Milk: 100g

Oil: 70g

Sugar: 85g

Eggs: 5

Vinegar: 3 drops

Baking powder: 1 / 4 spoon

Precautions: 1. The bowl containing egg white must be clean and free of oil and water. 2. When out of the oven, take it out of the baking pan while it's hot and tear off the oil paper around it. Then cool it to a level that is not too hot, and tear off the oil paper at the bottom (if you are using a thin oil paper, please don't tear off the oil paper until the cake is completely cooled, because the oil paper may stick to the cake).

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Qi Feng Dan Gao