Chiffon Cake
Introduction:
"I haven't done prestige for a long time. Today I do prestige, but to tell you the truth, every time I bake it, the prestige will crack, so I don't like to do it very much. Today I do the same thing, but I still crack a little. I don't know what's going on, ha ha, but the taste is still the same."
Production steps:
Step 1: prepare materials
Step 2: separate the eggs
Step 3: add sugar to the yolk
Step 4: add milk
Step 5: add salad oil and stir evenly
Step 6: sift the flour
Step 7: sift the flour again and add it to the yolk
Step 8: mix well
Step 9: start beating protein, add a few drops of white vinegar, and then add sugar
Step 10: beat until the beater has a small sharp corner
Step 11: divide part into egg yolk and stir evenly. Stir irregularly
Step 12: mix well
Step 13: pour the egg yolk paste into the remaining protein and continue to stir well
Step 14: back into the mold, gently shake the mold in a few shakes
Step 15: bake in a 180 degree oven for 50 minutes
Step 16: come out to cool and demould
Step 17: finished product
Materials required:
Low gluten powder: 150g
Eggs: 5
Milk: 100g
Sugar: 80g
Note: I haven't baked prestige for a long time, maybe the weather changes, protein is easier to pass, so you should observe more when beating protein
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: milk flavor
Chinese PinYin : Wei Feng Dan Gao
Chiffon Cake
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