Chi Fung Cake

1

Weighted by formula

2

Separate yolk and put it in oilless and waterless containers

3

Dissociate the egg clean and put it in an oil-free container

4

Add 30 grams of white sugar to the yolk

5

Smash it evenly, then add edible oil and mix it evenly

6

And then we'll mix the milk evenly

7

Scattered yolk, sifted powder, evenly mixed

8

Smuggle to no particles, as shown in the figure

9

First, put salt and vinegar in the protein, until the fish eye bubbles, and then add a second sugar

10

And when the protein is thicker and the surface is tattooed, add the rest of the sugar

11

One third of the protein is added to the yolk paste, which is smoothed with a rubber razor

12

The proteins were added to the yolk three times in total, and the same method was used to mix them evenly until the protein and yolk paste were fully mixed。

13

Put the mixed cake in the mold, flatten it, shake it twice on the table with a hand-held mold, and shake the internal bubble. Put it in the preheat oven, 130 degrees, 30 minutes, 160 degrees, 15 minutes

14

Time's up. Let's go

15

The baked cake was removed from the oven and immediately retended on the cooling shelf until it cooled. It'll be cooled off

16

It worked

Yuyi Bubble: Tips for Chiffon Cake 1. When separating the eggs, pay special attention. The containers holding the egg whites and yolks must not come into contact with water or oil. The whisk and mixing bowl must also be thoroughly cleaned and dried. 2. When beating egg whites, they must be whipped until stiff peaks form, meaning a short, straight, sharp peak forms when the whisk is lifted. Otherwise, the cake won't rise easily and is prone to shrinking. You can add a small amount of cream of tartar, lemon juice, or white vinegar when beating egg whites to make them fluffier and more stable (since I'm eating it myself, I usually only use vinegar or lemon juice). 3. When adding salad oil and milk, add them in several batches rather than all at once, otherwise the mixture won't be blended evenly. 4. Sugar is usually added in 3 batches when beating egg whites. I am a bit lazy, so I do it in 2 batches. There is no absolute rule; if added all at once, it can still be whipped, but it will take more time. 5. Add the sifted flour and use a rubber spatula to fold gently to mix evenly. Do not overmix to avoid gluten formation (if gluten forms, the cake texture might become too tough, affecting its softness). 6. When mixing the egg whites and yolks, use a cutting motion (folding). The movements must be quick and gentle. Remember not to stir in circles, otherwise the egg whites will deflate and the cake will collapse. 7. It is best not to grease the cake mold. Chiffon cakes cling to the walls of the mold to rise; if there is oil, it won't rise high. Q&A on Chiffon Cake Making Problems 1. Shrinking or collapsing? This is caused by the egg whites not being whipped to stiff peaks or deflating during mixing, leading to shrinking after baking. 2. The cake smells fishy? Add a little vinegar or lemon juice when beating egg whites to improve this. 3. Don't know if it's cooked? Insert a chopstick; if batter sticks to it when pulled out, it's not done; if not, it is cooked. 4. Temperature issues: Every oven has a different "temperament." You need to try multiple times to figure it out, or use a thermometer to measure the temperature in time so you can adjust it and avoid burning the cake. 5. Color issues: If the cake burns on the outside but is raw inside due to high temperature, lower the temperature and extend the baking time. Also, if the color reaches your satisfaction, you can cover it with aluminum foil.