Reference serving size: 8
Baking time: 60 minutes
Baking temperature: 150 degrees
Wheat flour for goldfish cakes
white granulated sugar
White vinegar or lemon juice
|a few drops|
How to make chiffon cake (8″)
Prepare the required ingredients.
Mix the milk and salad oil in a clean bowl with 10g of sugar and whisk with a hand mixer or chopsticks until there are no large blobs on the surface.
Sift the pastry wheat flour through a flour sieve and toss gently with a hand whisk or rubber spatula.
Separate the whites from the yolks of the eggs, the whites in a clean, oil-free, water-free bowl, and the yolks added to the batter mixture. Never drip the yolk into the whites when separating the eggs, not even a drop, or it will interfere with the whipping of the whites. If dripping in to be scooped out with a spoon or egg shell, and when ready place the egg white basin in the refrigerator.
Mix the egg yolks with the batter with a hand whisk or spatula until grain-free.
Remove the chilled egg white bowl from the refrigerator and add a few drops of white vinegar, which you do not have at home to replace with lemon juice.
Add 50g of sugar to the egg white in three times and beat with an electric whisk until stiffly foamed. That is, the extractor whisk can be seen as an upright tick (low speed at the beginning of the process, high speed halfway through, and then low speed at a later stage).
Pour 1/3 of the egg white into the egg yolk batter and gently fold with a KitchenAid Kittip spatula, cut or fold from bottom to top.
Pour all of the mixed yolk batter into the remaining egg white bowl.
Using the same technique, toss well until the egg white and yolk batter are well mixed.
Pour the cake batter into the Kitchen Kitchen Kitty 8″ Anodized Round Loose-Bottom Mould, smooth out the surface, then gently knock the mould on the table shaker to release the air bubbles.
Bake in the lower part of the preheated oven at 150 degrees for 1 hour. The exact temperature and time should be adjusted to your own oven. here for information purposes only.
When the batter is baked in the oven, it will slowly grow taller at first and then drop down when it reaches the highest level, usually to the level of the mold. Usually bake for about 10 more minutes before removing from the oven. Remove from the oven with insulated gloves on, remove from the oven, and then slam twice from a high place on the table to vibrate the heat out, then invert the On a Learning Chef cooling rack. Baked cakes are pliable; a light pat on the surface with the hand that springs right back indicates that they are baked.
Wait for the cake to cool completely before unmolding.
After demoulding, cut into pieces with a serrated knife and serve.
2. if you do not have milk at home, you can simply replace the milk with water.
3, protein to be whipped to a rigid foaming state, whipping state is not enough, the chiffon tissue will not rise very high.
4, baking chiffon cakes, must use a live bottom anode mold, not a non-stick mold, and no parchment paper on the bottom.
5, the temperature and time of baking should be adjusted according to your own oven.