|Eggs. 6 eggs.|
Corn oil 35g
|Corn oil 60g|
|Low powder 100g|
How to make a super easy chiffon cake
Separate the egg whites for later.
Pour corn oil into the yolk bowls to prevent the yolk skins from drying out and set aside.
Beat egg whites and add sugar in three additions. Beat the egg whites until large fish-eye bubbles form, then add the second sugar. Add the third sugar when the grain is done.
The egg white is whipped to such a point that it lifts up with a sharp hook and is fine and smooth, set aside to be used, at this point preheat the oven, top and bottom tube 150°C.
Mix the egg yolks and oil to this state, the oil and egg yolks should be fully integrated, because this is the key step to make the oil and milk can be integrated together. . Mix well and add milk, mix well.
Mix well and sift in the low flour, stir well, try to use a manual whisk in a circle, less likely to produce particles.
Mix the batter to this state.
Check the batter at this point, and if you see any defoaming, use an electric whisk to whip the egg white again to bring it back to its original state (whisking the egg white first before making the cake batter will help to check if it will deflate and better make timely corrections).
After beating the egg white, put a third of the egg white into the cake batter and toss it to mix evenly, note that it’s not a circle mix, it’s to be tossed like writing a vertical tick so that it doesn’t deflate.
The batter should be very fine, pour the batter into the mold, I made a 6 inch, the height of the batter after pouring is like this. Not too full and not too little. When it is done, pick up the mold and drop it a few times to shake out the big air bubbles. Then put it in the oven ……
Bake at 150℃ for 5 minutes, when the height of the cake is almost flush with the mold, adjust the temperature to 140℃, bake for 20 minutes, bake out of the oven, slam the mold a few times to release the air bubbles.
When the cake is cold, use your hands to break off the cake and it will be ready.
The height and density of the cake are very good.
2, egg white whipping must be whipped well, and not beaten, beat the process of observing.
3, the eggs must be fresh, not fresh eggs whipped not so good.
4, I use the low powder is white swallow, I feel that this powder is better than many other brands (I tried all the circle down the feeling).
5, individuals do not like to wash dishes, so I only use a bowl of sugar, cake batter, oil and milk I have done that step and then directly poured into the inside said.
6, on the temperature, because I use low temperature baking, so it will take a little longer, but the results will not be disappointed.