6 inch cream Chiffon Cake(cun nai you qi feng dan gao )

6 inch cream Chiffon Cake

Introduction:

"It's a Qifeng cake made from an electric rice cooker. It's soft and sweet, especially the delicious cream. It's irresistible!"

Production steps:

Step 1: fresh eggs 3, it is best to refrigerate in the refrigerator and then take out, at room temperature, easy to pass.

Step 2: the eggs refrigerated in the refrigerator had better be taken to the room first and then beat. Generally, the eggs with room temperature at 20 ℃ are easy to beat. The egg white and yolk were separated successfully and put into a dry basin without oil and water.

Step 3: grind the yolk with a hand beater and add 18 grams of sugar.

Step 4: stir the yolk with a hand beater until the sugar is completely dissolved and turns pale yellow.

Step 5: pour in 30g milk and stir well.

Step 6: add another 30 grams of vegetable oil and mix well.

Step 7: sift 50g low gluten flour in advance, then mix flour, 2G baking powder and 1g salt, and then sift into egg yolk paste.

Step 8: stir the egg yolk flour paste until there are no particles, and set aside the egg yolk paste.

Step 9: before beating the egg white, put a little salt and 5 drops of white vinegar in the egg white, and beat the egg white with the electric beater until there are fisheye like blisters.

Step 10: add 12 grams of sugar and continue to beat. Turn the egg beater or the egg beater to make all the egg white evenly.

Step 11: after stirring for about 1 minute, the protein bubbles become small, and the volume expands to twice the size. After that, add 12 grams of granulated sugar and beat with medium speed.

Step 12: when the egg white appears snow-white and smooth with lines, it is called wet foaming. Add the remaining 12 grams of sugar and continue to beat with medium speed.

Step 13: in the process of beating, you will find that the protein solution becomes more and more stiff, and the lines of the beating head become more and more fine. Lift the beating head, the egg liquid is slightly long and slightly curved. When the egg liquid in the beating basin is upright and the peak is slightly bent downward, it will reach 9 distribution state, also known as neutral foaming.

Step 14: switch to low speed stirring at this time to prevent excessive whipping. Stir for about 1 minute. Lift the beater. The liquid on the beater is slightly short and upright. The egg liquid in the egg beating basin has a short peak and is upright. At this time, it reaches the 10 distribution state, which is also called hard foaming.

Step 15: beat the egg basin upside down so that the protein won't fall off.

Step 16: prepare the egg yolk and protein mixture. (at this time, you can brush butter or vegetable oil on the inner wall of the electric cooker and preheat it first).

Step 17: add 1 / 3 protein paste into the egg yolk paste, and mix evenly with a rubber scraper from bottom to top.

Step 18: pour the egg yolk batter back into the remaining 2 / 3 protein batter, and continue to stir up and down.

Step 19: the mixed cake paste is uniform in color, fine without particles, and has fluidity. Pour the cake paste into the preheated electric rice cooker and shake it hard to let out big bubbles.

Step 20: then press the cook button, about 2 minutes will automatically jump to the heat preservation gear. At this time, cover the upper cover with a wet towel, depending on the power of the rice cooker, and keep it stuffy for 20-30 minutes. Then remove the towel and press the cook button. This cycle 2 to 3 times, and then stuffy 30 minutes can be out of the pot.

Step 21: the finished cake coming out of the pot is full of milk fragrance.

Step 22: turn over the button immediately after leaving the pot and demould after cooling. (because I didn't wait to cool, I was in a hurry to demould the cake, and the surface of the cake was rotten, which hindered the exhibition, ha ha).

Step 23: 160 grams of oldburg animal cream. (that's all I have left at home. I use them all.)

Step 24: 20g white granulated sugar.

Step 25: prepare a dry, oil-free and water-free stainless steel basin and put it in the freezer in advance to lower the temperature. Put the egg beater in the refrigerator and freeze for a while. The light cream is just taken out of the refrigerator at low temperature. Pour the cream into the bowl.

Step 26: use the electric egg beater to stir at low speed until dense bubbles appear. Add white granulated sugar several times to stir evenly.

Step 27: beat to this level. (it's true that there's a little bit of cream.)

Step 28: spread the whipped cream evenly on the cake surface with a spatula. (less cream can only be made up)

Step 29: decorate the surface with sliced yellow peach cans and some fruits.

Step 30: it's done! 6-inch cream Chifeng fruit cake! This is the first cake I made in my life, and the first cake I made for my birthday!

Materials required:

Fresh eggs: 3

Vegetable oil: 30g

Pure milk: 30g

Sugar: 54 G

Low gluten flour: 50g

Salt: 1g

White vinegar: 5 drops

Aluminum free baking powder: 2G

Note: 1. The light cream used for mounting is easy to pass at low temperature. 2. Eggs must be fresh, not stored for a long time. Generally, eggs should be refrigerated at room temperature and then beaten at 20 ℃. Now the best state is to use the fresh eggs just bought in the market, feel some cold, is the outdoor temperature, and then put for a while to beat directly, especially easy to pass. 3. Egg white must be hit to a sharp, short and upright state, making cake is easy to succeed, almost no effect.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: sweet

Chinese PinYin : Cun Nai You Qi Feng Dan Gao