Plain Chiffon cake (yuan wei qi feng dan gao )

Plain Chiffon cake

Introduction:

Production steps:

Step 1: prepare the ingredients and operate the tools.

Step 2: divide the eggs.

Step 3: add a few drops of lemon juice or white vinegar to the egg white, add 60 grams of sugar in three times, beat the egg white until it foams hard, and lift the egg beater to form a vertical triangle.

Step 4: mix egg yolk with 30g white sugar evenly and whiten slightly.

Step 5: add salad oil and milk in turn and stir well.

Step 6: sift in the low powder.

Step 7: stir with egg beater until there is no powder.

Step 8: turn on the egg beater for a few seconds, and quickly stir to a smooth state without particles.

Step 9: scoop in 1 / 3 protein cream, stir well, and then add 1 / 3 protein cream.

Step 10: pour into the cream container, continue to cut and mix well.

Step 11: pour into the mold.

Step 12: shake out bubbles. Middle and lower, 150 degrees, 30 minutes. 170 degrees, 30 minutes.

Step 13: the height is OK.

Materials required:

Eggs: 5

Sugar (into protein): 60g

Sugar (into egg yolk): 30g

Low powder: 85g

Salad oil: 50g

Milk: 50g

Salt: a little

Lemon juice or white vinegar: a few drops

Note: Tip: 1. The whole operation tool and container must be free of water and oil. 2. When dividing the eggs, don't add the yolk into the protein. It's not good for whipping. You can prepare 2 small bowls, divide a protein and pour it into a large container. 3. When sifting in the low flour, stir until there is no flour, and then stir with the egg beater for a few seconds. The time should not be long, so as to avoid gluten. 4. When mixing the egg yolk paste and protein cream, use a scraper to pick up from the bottom of the container, cut and mix evenly, and remember not to stir in circles. 5. Do not oil the container of Qifeng cake. 6. Before finally entering the oven, lift the mold with both hands and shake it on the table for 2 times to produce big bubbles.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Yuan Wei Qi Feng Dan Gao