Chiffon Cake(qi feng dan gao )

Chiffon Cake

Introduction:

"Qifeng cake is our favorite. Because the taste is soft, more soft than sponge cake, adults and children love to eat. But Qi Feng is difficult to master. If he doesn't do it well, he will collapse and crack. The Qi Feng made before will crack, which is not good-looking. It's said that the cracking of the cake is caused by the high temperature. I tried to lower the temperature today, but I didn't expect it would not crack. The experiment is successful. I'm very happy. Let's share it with you. "

Production steps:

Step 1: separate the eggs, beat the egg white into a fish eye bubble shape with an egg beater, add a few drops of white vinegar, stir slightly, and add a third of white sugar.

Step 2: continue to beat into small bubbles with the electric egg beater. Add a third of the sugar.

Step 3: continue stirring until the batter is slightly thick. Add the last third of the sugar.

Step 4: continue to beat with the beater until it is dry and foamy. (lift the egg beater to form a small triangle without bending) refrigerate it in the refrigerator.

Step 5: add 17 grams of white granulated sugar to the egg yolk and stir well.

Step 6: add pure milk and corn oil into the egg yolk paste, and stir well.

Step 7: sift in low gluten flour, cut and mix well. You can turn on the oven first, preheat 135 degrees, heat up and down.

Step 8: after cutting and mixing into a uniform yolk paste, select one-third of the protein paste to add into the yolk paste, cut and mix evenly.

Step 9: pour the egg yolk paste into the rest of the protein paste, cut and mix well.

Step 10: put the evenly mixed cake paste into the mold.

Step 11: shake the mold a few times to remove excess bubbles.

Step 12: put in the penultimate layer of oven and bake for 25 minutes.

Step 13: Ding time, the cake is out. It's better to poke the toothpick first. If there's no egg liquid, it's ripe.

Step 14: when it comes out of the oven, drop it from a height of 30 cm and immediately turn it upside down to cool it.

Step 15: after cooling thoroughly, demould.

Materials required:

Low gluten flour: 48g

Eggs: 3

Corn oil: 22G

Pure milk: 22G

Vinegar: a few drops

White granulated sugar (in egg yolk): 34 G

White granulated sugar (in protein): 17 G

Note: 1, the specific baking temperature, to see the oven temper oh. The temperature of my oven is relatively high, only by lowering the temperature, it will not crack. 2. It is said that a slight fall from a height of 30 cm can prevent the cake from retracting.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Qi Feng Dan Gao