Plain Chiffon cake (yuan wei qi feng dan gao )

Plain Chiffon cake

Introduction:

"Making Qi Feng can really make people" mad "according to the requirements of the recipe. As a result, it can make people excited when baking. It seems to be very successful, but it turns into a thick egg cake when it is taken out to cool. Have you ever seen such a situation?"!? I really don't know how many times I made the egg cake for this Qi Feng. If you wipe the container like me before making the cake, and the separation of egg yolk and protein is also very successful. The final failure was that the protein was not sent to the right place. Intuitively speaking, the container for beating protein was upside down, and the protein could not fall down. Moreover, the egg beater had a small sharp corner, instead of the protein, which could be hung on the egg beater for a long time. "

Production steps:

Step 1: prepare materials.

Step 2: oil and water, 1 / 3 sugar, stir well.

Step 3: open the egg and separate the protein and yolk.

Step 4: add the egg yolk into the oil-water mixture, and then beat thoroughly with the egg beater.

Step 5: sift with low powder.

Step 6: add egg yolk and mix well.

Step 7: white sugar is added to the protein in 2 to 3 times to beat until hard foaming.

Step 8: turn the container upside down without dropping the egg white, insert the chopsticks into the container without falling, and the egg beater is in a small sharp shape

Step 9: add the beaten egg white into the yolk paste about 3 times.

Step 10: when mixing the egg paste, pay attention not to use the method of circle, so as not to make the paste strong.

Step 11: put the batter into the mold, and then drop it twice to break the bubbles inside.

Step 12: preheat the oven at 160 ℃ and put the cake in the middle layer for 60 minutes. Pay attention to turn the cake upside down immediately after baking to avoid retraction.

Step 13: cool and cut into pieces.

Materials required:

Eggs: 5

Low powder: 120g

Vegetable oil: 50g

Sugar: 75g

Water or milk: 50g

Note: 1. Egg white is the key to the success of Qifeng cake. Don't let the egg white get any water, oil or yolk. The beater and the container should also be cleaned and dried completely. 2. Low gluten flour should be used instead of high gluten flour. High gluten flour will produce a lot of gluten when it meets with water, which will form gluten and affect the foaming of cake. 3. Before baking, the mold can not be coated with grease. This is because the batter of Qifeng cake must be expanded with the help of the force adhering to the mold wall. If there is grease, the adhesion will be lost.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yuan Wei Qi Feng Dan Gao