[The procedure diagram of the non-explosive top chiffon obtained after baking dozens of chiffon, and how to cook the non-explosive top chiffon obtained after baking dozens of chiffon]

Home > Cake > After baking dozens of chiffon, you get a chiffon that doesn't explode.

After baking dozens of chiffon, you get a chiffon that doesn't explode.

Dozens of Qifeng were tried back and forth, but the temperature was low and it was not cooked, resulting in collapse. The temperature is high and the cracking is obvious. Finally succeeded this time! This cake has been recognized by the whole family, saying it is the best prescription to eat! Soft with a little soft waxy, put a few days is still very good ~

Food Ingredients

Chiffon Cake 6 inch

Eggs 3 (with shell 150g)

Milk 45g

Fine granulated sugar 39 grams

edible oil 34 grams

low gluten flour 39 grams

corn starch 8 grams

baking powder 1 gram

Salt 0.5g

Step

Protein, white sugar and corn starch are sent at high speed until the egg head is lifted and a hard hook appears.

Egg yolk, milk, oil fully emulsified to no oil

Sift in low-gluten flour, baking powder and salt, and stir in "Z" shape until smooth and free of dry powder.

The egg beater is lifted quickly in a circle in the white cream, and the delicate hook as shown in the figure is qualified. If there is no hook in the rough, then continue to circle to save

1/3 Qualified Protein Cream and Egg Yolk Paste Mix Evenly

Pour back into the cream, bottom and turn over evenly.⚠Note: The protein cream must be fully integrated with the egg yolk paste, otherwise it is easy to crack due to uneven heating!

The batter is poured into a six-inch Gutai mold (about 270-280g)/three-energy mold (250-260g) from a high place for eight minutes, shaking out large bubbles, and pulling a few times with a tooth tip to discharge small bubbles.