low gluten flour
How to make a delicious chiffon cake
Put the milk and cooking oil together in a dish, stir with the egg whisk and let stand for about 10 minutes.
Prepare the flour
Separate the egg yolks from the egg whites and keep the container free of water and oil.
Sift the milk and oil mixture into the low-flour mixture, add the egg yolks and whisk with the whisk, remembering that you can’t whisk in circles to avoid gluten.
This is the state after mixing.
Beat the egg whites with a whisk on high speed for 20 seconds and add one third of the sugar.
Continue whisking for a second time with a third of the sugar.
Beat until you can pull up small hooks, add the remaining sugar, I beat this side for about 4 minutes
Just keep whipping until you can pull up a firm little hook.
Add one third of the meringue to the egg yolk batter, and mix it well by tossing, don’t mix it in a circular motion, it is easy to deflate.
Add the meringue to the egg yolk batter in two batches, tossing the mixture in the same manner.
Pour the mixture into an 8-inch mold, shake the bubbles and place in the oven at 135 degrees for 70 minutes.
This is the state of about 20 minutes of baking, the mold didn’t fit, and four more paper trays were used
Time’s up. Out of the oven.
Invert onto a grill and let dry naturally
Cut into small pieces, the tissue is still quite fine.
A detail picture.
One more picture of the final product.
2, the meringue and egg yolk batter should be mixed with a flipping technique, the technique is not right, it is easy to deflate, resulting in the back of the cake does not rise.
3, low-temperature baking, I used 135 degrees the whole time, baked 70 minutes, the oven is not quite the same, this depends on their own situation.
4, the cake should be cut in the inverted state when cutting the pieces, so that it can maintain a good shape, otherwise the top part of the cut is not very beautiful!