“Chifeng cake is soft, delicate and tastes very good. It is very popular among foodies of different sizes.With sweet and sour raisin, bring different taste buds experience!”
How to make an 8-inch chiffon cake?
Whisk together the milk and oil.It will be difficult to integrate at first. Be patient.
Stir in sifted low gluten flour or cut well.Do not stir to avoid gluten.
Pour in all the egg yolks, and slowly toss and cut until smooth.
Preheat the oven to 125 degrees.I beat the egg whites with sugar in two parts.Put half of the sugar and salt into the egg whites for the first time, whip them until they are close to the wet state, then add the rest of the sugar and whip them until they are close to the dry state.
Put about a third of the egg whites into the yolk mixture and toss well.Be sure to mix, if stirred easily cause egg whites defoaming.
Pour all the cake batter into the remaining egg whites, turn them over and cut them evenly.
Pour in half of the cake batter and sprinkle with some of the raisins.
Pour in the remaining cake batter, top with the remaining raisins.
Place the cake batter in the middle and bottom of the oven for 60 minutes.
About 20 minutes later, the cake is slowly climbing.
The baked cake flipped upside down after being thrown on its face.This time I used two bowls as brackets for inverting, usually you can also invert on the baking net.Let cool thoroughly before stripping.
In the whole production process, in addition to the water and oil can be stirred, other steps that need to be thoroughly mixed, please use the method of turning or cutting.In fact, in the stage of egg yolk batter mixing, can be used to whisk evenly, but this is not suitable for novice operation, because if you cannot master a proper degree, it is easy to make the flour gluten or beat the egg yolk.
In many recipes, white sugar is added in three times when the egg whites are whipped, which is added when the egg whites are in the bubble state, delicate state and wet state respectively.
Friends can also do the same.But my method, which I have tried, works.The baking time I used is relatively tender. If you want a darker color, you can set the temperature to 150 degrees in the last 15 minutes.If the egg whites are beaten too hard, the surface of the cake is easy to crack or not delicate enough. If the temperature is too high, the cake is easy to crack and the cake is not too high.There are many different answers to these questions on the Internet, but What I want to say is that chifeng cake is not difficult. You can do it with courage and care.
Sometimes, the more limited you are to some details and videos, the more likely you are to fail.Don’t listen to things like how many times you have to stir it.Follow the steps of the recipe carefully and aim for the result of each step. Avoid the wrong technique and play the rest as boldly as you can.Chiffon cake surface cracking is not necessarily a failure, taste is more than anything else!each oven temperature is not the same, we should according to their own oven to set the most suitable temperature.