Cheese chili cake

1

Prepare all the materials, yolk and protein

2

First egg yogurt paste: put milk, butter, cheese in a tub, heat up the water until butter melts, cheese softens, then stir it to a delicate state with a manual mixer

3

Then add yolk and mix it evenly

4

Scan low-banded flour, even to the point of no particles, and the yolk cheese paste is finished

5

Protein frost: First, use an electric omelet to hit the protein into a bubble

6

Add a third of the fine sugar to the fine foam

7

Add another third of sugar, continue to be textive, and finally add the remaining sugar to the wet hair bubble (wet hair bubbles: the corner of the bend, as illustrated, when the electric egg-beater pulls up from the protein cream)

8

Take a third of the protein cream into the yolk cheese pan and mix it evenly with a rubber razor

9

Take a third of the protein cream into the yolk cheese pan, mix it evenly with a rubber razor, and end up pouring all the yolk cheese bowls into the yolk basin, evenly twirling to the fine

10

Pumping the mixed cake into a six-inch round, full of nine points, and then bumping a few times on the table and shaking the bubble

11

oven 165 degrees preheat for 10 minutes, bake: 165 degrees, upper and lower pipe mode, mid-down, bake for 40 minutes

12

It's normal to have a cake blooming when it's about the same time. Don't go after anything that doesn't crack

13

When you're done, you take it out, you tap it on the table, you put it on the grill

14

It's completely cooled and then disemboweled

1. Be extra careful when separating eggs; absolutely no yolk should be mixed into the egg whites, otherwise it will affect the whipping process. The container for the egg whites must be oil-free and water-free. This is a critical step in making Chiffon cake. 2. If the cake has an eggy smell, you can add a few drops of white vinegar or lemon juice when whipping the meringue. This removes the odor and also helps the whites to whip up. 3. This recipe is for a 6-inch round mold. For an 8-inch cake, prepare double the amount. 4. When mixing the meringue and egg yolk batter, be careful not to stir in circles; use the folding method (folding method: fold from the bottom up, do not stir in circles). 5. I filled the round mold 90% full. With this temperature and time, it is bound to crack. However, if you want to avoid cracks, fill it 70-80% full, lower the temperature slightly, and extend the baking time. 6. Gently tapping the pan on the table before putting it in the oven and after taking it out, as well as inverting it after baking, are also key points for a successful Chiffon cake. Do not overlook them