Chifong cake is the spelling of CHIFFON CAKECHIFFON means "snow silk", and the taste of the wind is as delicate as its name, silky, fluffy and soft, very suitable for old children to eat.

WHAT YOU NEED

Ingredients

Low flour 100 grams
Five eggs
60 grams of milk
40 grams of vegetable oil
Fine sugar (egg yolk) 35 g
40 grams of refined sugar (protein)
One lemon.
1 gram of salt

How TO MADE Original flavored cake

Steps 1 to 4

1. Weigh all the ingredients well, separate the egg yolk from the protein, and make sure that the egg dish containing the protein is free of water, oil, and egg yolk.

2. PS: I use about 62 grams of eggs.

3. A few drops of lemon juice or white vinegar are added to the protein, the alkalinity of the neutral protein is more conducive to spreading, or it can not be added.

4. When the color turns from transparent to white, add one-third fine sugar (protein) to the protein coarse foam at low speed with an electric egg beater.

Steps 5 to 8

5. Add one-third fine sugar (protein) to the protein at high speed until the foam is fine.

6. The protein has a distinct pattern, the protein on the egg web hangs downwards, and a large curved hook appears after lifting, i.e. the wet bubble phase.

7. Add the last third of the fine sugar (protein) ⁇

8. Gradually reducing the speed of the egg-breaker, stirring with resistance and elasticity, closing the egg-breaker from the bottom of the bowl, when the protein is in the form of an upright small spike, is to make the dry foaming state commonly used by the wind.

Steps 9 to 12

9. Refrigerated spare parts

10. Add fine sugar (egg yolk) to the egg yolk, milk, vegetable oil, salt, and mix evenly with a hand-held egg beater.

11. Sieve into low powder and stir evenly in a Z-shape with a manual egg beater, do not circle or over-stir, so as not to affect the flavor of the flour.

12. Take one-third of the cooked protein and mix it with the egg yolk paste, stir evenly with a scraper, stirring or not stirring, the method is to scribble from top to bottom like a stew, do not circle, so that the cooked protein does not fade.

Steps 13 to 16

13. Add the remaining two-thirds of the protein to the egg yolk dough twice and stir evenly in the same way until fully mixed into a pale yellow smooth dough.

14. The mixed dough is poured into an 8-inch mold and shaken vertically on the operating table, shaking out the larger bubbles in the dough.

15. 180 degree preheated oven, 160 degree baking, up and down fire, middle and lower layer, 60 minutes.

16. When baked to perfume, observe the cake, the surface color no longer grows high and can be baked.

17. PS: In fact, it's mostly based on the cooking time and temperature of your own oven.

18. The surface is not wet and elastic.

19. After the furnace, the free fall is dropped, so that the heat is quickly dissipated, and as soon as possible it is turned upside down to dry and cool, to prevent shrinkage.

20. After the cake is completely dried, the solid can be removed from the mold.

21. The smell of success is soft and delicious!

Handy cooking tips

　　1. Subsequent sugaring is to prevent the addition of too many sugars at once to block the protein bubbles.The taste of the cake made from the protein of the wet bubble phase is more moist, and individuals believe that the dry unfilled taste is best above the wet hair.Vegetable oil uses more corn oil, I've used olive oil and it feels good.