Chiffon (qi feng )

Chiffon

Introduction:

"Qi Feng believes that everyone has been mad at it. Me too. I've failed countless times, and I can't count them,. The problem with the previous recipe is that it takes a long time to emulsify, and the powder is still granular after mixing. Maybe this one added corn starch, and the tissue is delicate. Here's a method given by a master. Emulsification is faster and better. It's successful, so I can't wait to share it with you. "

Production steps:

Step 1: emulsify and mix the oil, milk and sugar

Step 2: sift in the low flour and corn starch and mix well until the flour is dry

Step 3: pour in the yolk and mix well

Step 4: add egg white and lemon juice and beat at low speed

Step 5: beat until the thick bubble, add the sugar for the first time, and then turn on the high gear

Step 6: forget the second time, this is the third time to add sugar. Preheat the oven at this time

Step 7: when the egg white is a little flowing, turn to low speed for about a minute. That's it

Step 8: or egghead,

Step 9: mix a little with the egg yolk paste

Step 10: pour the batter into the egg white

Step 11: mix up and down. Mix well like this, pour into the 8-inch mold, shake off the bubbles, and put it in the oven at 150 ℃ for 55 minutes

Step 12: it's like ten minutes

Step 13: This is more than 20 minutes

Step 14: fast 40 minutes

Step 15: take it out of the oven, and demould it when it's cool. I'll take it off if it's not cool enough

Step 16: break it apart by hand to see if the organization is good

Materials required:

Low powder: 75g

Corn starch: 20g

Oil: 50g

Milk: 50g

Sugar: 20g

Yolks: one

Egg white: 4

Lemon juice: 6 drops

Note: beating egg white is the key, as long as the egg white is beaten well, it will be successful, and the yolk paste should not be too thin. If it is too thin, it will collapse when it comes out of the oven. To see the state of the egg white, it is necessary to immediately bring it up as soon as the beater is turned off, so that the state can be optimistic

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Qi Feng