Chiffon Cake(qi feng dan gao )

Chiffon Cake

Introduction:

The original meaning of "chiffon cake" is that it is as delicate as silk, rich in moisture and with the help of loose hair produced by protein. I believe we are not unfamiliar with a relatively basic cake body. It is characterized by high moisture content, loose and elastic tissue. Besides being delicate and refreshing, it is wetter than sponge cake. If you learn to bake, you will try this cake. But it's not easy to make this cake perfect. I have a deep understanding of this. There are many small details to pay attention to. If you don't pay attention to them, you may fail. So today, I haven't been able to make a perfect Qifeng cake. "

Production steps:

Step 1: Reserve raw materials.

Step 2: add 30g sugar to the yolk.

Step 3: mix well with a manual beater.

Step 4: add milk and olive oil.

Step 5: mix well.

Step 6: sift in the low powder and stir again. Stir into egg yolk paste without particles.

Step 7: drop a few drops of white vinegar into the protein and beat slowly until it is thick. Then add 36 grams of sugar three times, quickly hit to the appearance of striation, and finally show a small straight tip state.

Step 8: add one third of the protein to the yolk paste.

Step 9: stir well with a scraper, then add the remaining protein, gently scrape from the bottom of the container and mix well.

Step 10: pour the batter into the mould which is pre oiled and sifted with a small amount of low powder.

Step 11: preheat the oven, 150 degrees, heat up and down, the penultimate layer, bake for 50 minutes. Take the cake out of the oven immediately after baking and turn it upside down to cool.

Step 12: after the cake is completely cool, draw the edge with toothpick and take it out.

Materials required:

Eggs: four

Olive oil: 54G

Low powder: 80g

Milk: 54G

White vinegar: a few drops

White granulated sugar: 66g

Note: mold: Sanneng hollow mold, model sn5282, diameter 18cm. Oven: Changdi crdf25, volume 30L. For beginners, I suggest a hollow mold. Compared with a round mold, Qifeng is easier to succeed, climb higher, and make a soft cake.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qi Feng Dan Gao