Vanilla Chifeng

1

Take a quarter of the vanilla cavity and take the seeds and add them to the salad oil mix

2

The yolk and the sugar mix

3

Put hot water in the salad oil

4

In the yolk paste, it melts completely

5

We've been sifting flour, and it's fast

6

Add lemonade to the protein

7

In three minutes, you'll hit the end bump with sugar

8

Take a third of the protein paste and mix it with the yolk paste. even

9

The whole yolk paste is mixed with the protein

10

Modified, flat surfaces, tremors into furnaces, mid-level, 180 degrees, 30-35 minutes

11

After a few shocks out of the oven, the buttons were rewinded

12

It's completely cooled off

This recipe is for a 20cm hollow chiffon pan: 1. It mainly concerns recognizing the state of the beaten egg whites; a state between soft and stiff peaks makes mixing the cake batter easier; 2. Learning from Teacher Kojima, the original water and milk were changed to hot water (50~80°C) and hot milk. This makes it easier to dissolve the sugar when making the egg yolk mixture, and maintains a suitable temperature to make the resulting cake batter softer; 3. Regarding Teacher Kojima's chiffon egg white whipping, although sugar is added in batches, it is judged by a timed method. However, due to differences in mixer power and other external factors, after a few attempts (once resulting in undissolved sugar granules), I switched back to the original whipping method (i.e., large bubbles — small bubbles — texture appearing); 4. When making the egg yolk mixture, use a hand whisk and start mixing from the center to incorporate the surrounding flour; I personally feel this mixing method is more practical; 5. I think I've covered most of the points. Actually, baking with a hollow chiffon pan is easier than baking with a regular cake pan. However, with this amount, I always feel that the rise isn't sufficient. It seems I need to fine-tune it next time; I wonder if it's related to not adding baking powder...