Chiffon Cake(qi feng dan gao )

Chiffon Cake

Introduction:

"This is a 6-inch Qifeng cake. The actual temperature is 150 ℃ and the setting time is 50 minutes. The actual temperature depends on the oven, not the temperature on the scale of the oven. Qi Feng's stirring Video: http://v.youku.com/v_ show/id_ XNzIwNDM4MjM2.html”

Production steps:

Step 1: mix the milk and corn oil evenly (liquefy in advance if butter is used).

Step 2: add egg yolk and stir well.

Step 3: sift in the low flour, mix well and set aside for use.

Step 4: beat the protein and add the sugar three times. Whisk the egg white until it foams hard.

Step 5: Take 1 / 3 protein into the egg yolk paste, turn over / cut and mix well. At this point, you can preheat the oven.

Step 6: pour the yolk paste back into the albumen bowl

Step 7: turn / cut evenly.

Step 8: pour it into the mold, shake it a few times, and smooth the surface with a scraper.

Step 9: the actual temperature is about 150 ℃ for 50 minutes

Step 10: after "Ding", take it out immediately, shake it a few times, and turn it upside down immediately. Demould after cooling. The duration of insurance is more than 4 hours. Deng Deng - perfect surface without cracking

Step 11: the height is not bad ~ the section is fine, the edge color is light and thin. The internal tissue is soft, elastic and very smooth

Materials required:

Eggs: 2

Milk: 30g

Corn oil: 25g (salad oil / butter)

Low gluten flour: 40g

Sugar: 40g

Note: the standard weight of egg in all formulas is: egg yolk 20g + protein 30g = egg 50g. By remembering this standard, I can no longer worry about the size of the cake. Qi Feng needs to make it all at once, so after a long observation, I have a little trick of my own: to judge whether the cake surface is flat or not. In normal low-temperature baking, there will be a process of expansion and falling back. When the surface of the cake falls back to the relative level, it will be absolutely OK to bake for another 5-10 minutes. (of course, this method is only suitable for Qi Feng under normal conditions. If the temperature is too high and Qi Feng is fried, he can't see whether it is flat. ）It is suggested that Qi Feng should cool down for 8-10 hours to volatilize the internal water completely, so that it will not be so wet http://v.youku.com/v_ show/id_ XNzIwNDM4MjM2.html

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qi Feng Dan Gao