Ingredients

  • Egg 5
  • Low powder 90
  • Lemon Juice 20
  • Corn oil 30
  • Water 50
  • Lemon zest One
  • Salt 0.5
  • Sugar 60

Steps

Lemon Chiffon

1. Prepare materials

Lemon Chiffon

2. Strain the lemon juice and remove the dander

Lemon Chiffon

3. 3. Mix 50g of water, 0.5g of salt, 30g of corn oil, 20g of lemon juice, and lemon zest until it turns white. The water and oil are fully emulsified and set aside. No oil spots can be seen. , a bit thick

Lemon Chiffon

4. 4. Sift in low-gluten flour and mix evenly

Lemon Chiffon

5. Add five egg yolks and mix well. The post-egg method will make the batter less lumpy and very smooth, and the batter will fall down like ribbons.

Lemon Chiffon

6. 6. When beating egg whites, note that the container must be water-free and oil-free. Add five egg whites and a few drops of white vinegar or lemon juice. Add white sugar to the egg whites in three batches and beat until wet and dry. Never beat the state between foaming

Lemon Chiffon

7. Add the egg yolk batter to the meringue in two batches and mix evenly. Stir, cut and mix. If you use egg beaters, stir in a Z-shape. Dig up a pile from the bottom and throw it away. This cannot be done here. Don’t stir in circles with a mixer! ! It will defoaming, defoaming and defoaming!

Lemon Chiffon

8. The mixed batter is in this state, a little thick but not very thin

Lemon Chiffon

9. 9. Shake the big air bubbles after putting them into the mold, so that the cake will be more delicate and there will be no big holes

Lemon Chiffon

10. Preheat the oven and bake the cake at 160 degrees for about 60 minutes. The specific time and temperature should be flexibly controlled according to your own oven. When a toothpick is inserted into the middle of the cake and no cake comes out, it means it is done (actually The temperature is based on your own oven

Lemon Chiffon

11. 11. After coming out of the oven, shake the heat first and then cook it immediately.

Lemon Chiffon

12. 12. Let cool before demoulding

Tips

  1. 1. Use refrigerated egg whites. Low-temperature eggs are more stable and better for beating. In fact, chiffon is very simple but there are many details that need to be paid attention to. If In summer, you can separate the eggs and put the egg whites in the refrigerator, and prepare the egg yolk paste first.
  2. 2. Be sure to put it upside down when it comes out of the oven! Otherwise it will collapse!
  3. 3. It must be completely cool before it can be removed from the mold
  4. 4. Do not use olive oil, butter, peanut oil and other flavorful oils when making chiffon