Plain Chiffon cake (yuan wei qi feng dan gao )

Plain Chiffon cake

Introduction:

"I haven't made Qifeng cake for a long time. I have to change my taste after eating bread for a long time. Whether it's bread or cake, it's always best to make it at home. If I have time, I don't want to buy it outside. I'll have enough food and clothes by myself. Ha ha, my family's health is my happiness. I'll make delicious food happily, healthy and loving forever..."

Production steps:

Step 1: prepare the materials

Step 2: separate the yolk and white in two pots

Step 3: pour the oil and milk into the egg yolk container and stir until the oil is invisible

Step 4: sift low powder into egg yolk

Step 5: stir evenly until no dry powder is seen, then the yolk paste is ready

Step 6: add a few drops of lemon juice to the protein. Add 1 / 3 sugar

Step 7: beat with electric beater until there are big fish eye bubbles, add the second sugar

Step 8: beat the protein into a wet line and add sugar for the third time when foaming

Step 9: continue to stir until dry foaming - lift the egg beater, and the cream will have a vertical sharp triangle

Step 10: preheat the oven at 150 ℃ in advance, add part of the protein cream into the egg yolk paste, and mix well

Step 11: pour all the egg yolk paste into the remaining protein cream, quickly mix the egg yolk paste and protein

Step 12: quickly pour the mixed cake paste into the mold and smooth it

Step 13: put the mold into the middle and lower layer of the oven and bake for 50 minutes. When it's 50 minutes, stick a bamboo stick in the middle of the cake. If there's no wet cake crumbs on the stick, it's baked. Otherwise, continue to bake

Step 14: bake the unshaped Qifeng cake

Step 15: after the cake is out of the oven, quickly turn it upside down on the baking net to cool it

Step 16: when the cake is cool, remove the film and cut into pieces.

Materials required:

Low powder: 100g

Eggs: 4

Edible oil: 35g

Sugar: 40g

Milk: 95g

Lemon juice: right amount

Note: 1. The eggs should be fresh, and the eggs in the refrigerator should be taken out in advance. 2. The protein must be beaten to dry foam. 3. When the yolk paste is added to the protein cream, it can't rotate when mixing, it must be turned up and down to prevent defoaming. 4. When the cake mold is taken out of the oven, it must be turned upside down so as to demould

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Yuan Wei Qi Feng Dan Gao