Chiffon Cake
Introduction:
Production steps:
Step 1: raw material drawing.
Step 2: separate the egg yolk and protein with the egg separator, and the basin containing protein must be free of oil and water.
Step 3: add corn oil, milk and sugar to egg yolk, and mix well with manual beater.
Step 4: sift in the low powder.
Step 5: stir evenly until there are no particles.
Step 6: add the sugar into the protein three times, and use the electric egg beater to beat until it is dry and foamy.
Step 7: add a third of the beaten egg yolk paste to the egg yolk paste.
Step 8: stir up and down with a scraper.
Step 9: pour the batter into the protein bowl.
Step 10: mix well with the same method.
Step 11: pour the mixed cake paste into the mold and shake it hard.
Step 12: preheat the oven, heat up and down 130 degrees, 60 minutes out. Let cool and demould.
Materials required:
Eggs: 3
Sugar: 45g
Milk: 40g
Corn oil: 40g
Low powder: 60g
Note: there is no white vinegar and lemon juice at home, so they don't add protein directly.
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: milk flavor
Chinese PinYin : Qi Feng Dan Gao
Chiffon Cake
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