Cake embryo
Fine sugar [chocolate cream] 40g | Milk 35 grams |
Egg white 3 | Egg yolk 3 |
Low strength flour 50 grams | 30 grams of corn oil |
Lemon 2-3 drops (optional) |
Step 1
Let’s take a look at the finished product firstStep 2
full pictureStep 3
First, separate the egg whites and yolks! Note that the egg white basin must be wiped dry! No water! Otherwise it will affect the egg white whipping~Step 4
After separation, add 30 grams of milk to the egg yolksStep 5
Then add 26 grams of corn oilStep 6
Add 10 grams of sugarStep 7
Then use a hand mixer to mix evenly! Don’t pay attention to the technique! Just stir it evenly!Step 8
Mix well and add 50 grams of flourStep 9
Be careful when stirring after adding the flour! Don’t stir too much! Otherwise the flour will get hot! I usually use the egg beater to make a z-shape to stir! Slowly stir until the flour and egg mixture are completely mixed! Do not stir vigorouslyStep 10
Egg yolks are done and set aside! Start beating the egg whites! Whipping the egg whites is the most important part of whether the chiffon cake is successful! First, drop a little lemon juice. If you don’t have lemon juice at home, you can also add white vinegar! Helps to beat protein ~Step 11
Now the manual egg beater needs to be replaced by an electric egg beater! Turn on the first gear and beat until the fish eyes are puffy and start adding sugar! Forgot to mention it! Also prepare 4 grams of white sugar! Add to the egg whites in three batches! Now make big bubbles and add one third of the sugarStep 12
Add one-third of the sugar for the first time and beat until the foam is fine, then add the second amount of sugar.Step 13
When introducing white sugar for the second time, the egg beater should go from gear one to gear two, gear three, gear four, and so on to the highest gear! Then go from the higher gear to the lowest gear! My electric egg beater has seven settings in total! The foam produced in this way is even and delicate! My own experience! At this time, the egg white will not fall off.Step 14
Then start adding white sugar for the third timeStep 15
Finally, after putting the white sugar in, just keep beating at the first speed! If there are splashes of egg white, use a spatula to scrape in and continue to beat at one speed and it’s done! The egg white foam is very delicate!Step 16
Then bring over the egg yolks you made earlier! Pour one-third of the egg whites into the egg yolks! Use the cutting and mixing technique to mix! Remember to mix quickly using the cutting and mixing technique! If you don’t know how to cut and mix, you can check out the video! Kind of like stir-fry! Cut it down in the middle and then flip it up! Don't draw circles, it will defoaming easilyStep 17
This one needs to be faster! Otherwise, defoaming will easily affect the cake! One knife goes down in the middle and comes back up! Just like we usually cookStep 18
After about seven or eight strokes, it will be stirred evenly. The egg whites and yolks are now blended together! Very delicate! By the way, preheat the oven to 150 degrees in advance.Step 19
Then import it into the six-inch moldStep 20
Pour it in, shake it and take a look around! Then press it with a height of about 20 cm! Suppress the air inside! If there is air inside, the baked cake will have holes inside.Step 21
Then you can put it in the preheated oven! My department also has a trick! At first, I always put them in the second row from the top to cooked! I found that when baking, the top was battered but the bottom was not yet cooked! Later, I put it in the second to last row and grilled it for a while! Then transfer it to the second row from the front and bake! It’s better to be heated this way! The result is more beautiful! Of course, a little crack is essential for chiffon cake!Step 22
After taking it out, pay attention to a very important detail - be sure to put it down immediately! Otherwise he will slowly retract! Wait until cool and then unmoldStep 23
After unmoulding, the cake is ready! It’s time to apply butter and decorate Cake embryo cooking tips