Chiffon Cake (wei feng dan gao )

Chiffon Cake

Introduction:

"Oven is a big toy for girls when they grow up. It's always my dream to make pastry. I bought an oven in 11 years, tried to make pizza and egg tarts in 12 years, and really started my baking era in 13 years. Prestige cake and cheese cake make me very excited whenever the cake comes out."

Production steps:

Step 1: I forgot to take pictures of the raw materials. These are the food materials and tools I bought online.

Step 2: Step 2: refrigerate the eggs for at least half an hour, and separate the yolk and egg white. Tip: remember to prepare three bowls! Separate an egg and pour it into the bowl of egg white and yolk respectively. If the egg white is too much, it will be useless if there is one that is not fresh.

Step 3: Step 3: separate the clean egg white tips: the egg white and yolk must be separated, otherwise it is difficult to send, really do not issue some Tata powder, you can certainly send the egg white.

Step 4: step: 100g white sugar tip: 80g is used for whipping egg white and 20 for stirring egg yolk.

Step 5: Step 5: use the electric beater to beat the egg white. Add 80g sugar in three times. Tips: adding sugar can improve the speed of beating the egg white and make the foam firm. Generally, the egg white can be beaten in 5 minutes. If you can't beat it for a long time, add Tata powder.

Step 6: Step 6: egg white whipping effect, egg beater sticky foam egg white firm tips: two kinds of failure, first, do not send the front said gattata powder, second, send too much water and dry, this can not be remedied, in the waste of a few eggs, otherwise the cake will be rough or cracked.

Step 7: Step 7: milk 40ml, salad oil 40ml, low gluten flour 85g tips: the amount should not be too much or too little, it is dry or too thin when mixed with egg yolk.

Step 8: Step 8: mix the egg yolk, add the remaining 20g sugar, add salad oil and milk, mix well and sift in 85g low gluten flour. Tip: don't beat the egg yolk. The flour must be sifted. Sift the egg yolk several times and mix it well. Otherwise, there will be lumps.

Step 9: step: pour the foamed egg white into the egg yolk batter three times, turn it up and down with a rubber scraper, and mix it well. Tips: yellow egg yolk batter and white foamed egg white must be mixed well, or they won't work! Or uneven hair, mixing method is not correct, more bubbles, or send egg white failure.

Step 10: Step 10: pour the mixed cake liquid into the 8-inch cake mold and shake out bubbles. Tips: if there are bubbles in the cake, there will be pores. If the egg white is too much, there will be bubbles or dry. If you see bubbles, you can use a rubber spatula to shake them out.

Step 11: steps: preheat the oven at 170 ℃, bake at 140 ℃ for 10 minutes, bake at 170 ℃ for 40 minutes.

Step 12: the prestige cake with cream on it is still good to ignore the Hualian flavor. I'm very proud to bring my own cake to my friends (=@__ @=)！

Step 13: cream coated prestige cake, take it out

Materials required:

Eggs: 5

Low gluten flour: 85g

Sugar: 100

Milk: 40g

Salad oil: 40g

Note: before making a cake, you must see more recipes, determine the method you want to use, prepare all kinds of food materials and tools, and have a will to success attitude.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Wei Feng Dan Gao