Witness the miraculous moment,Super soft 6-inch chiffon cake zero failure and super detailed!
Ingredients
- Egg yolk paste
- yolk 5
- fine sugar 30g
- Vanilla extract (optional) 1 tsp
- milk 70g
- vegetable oil 40g
- Low-gluten flour 85g
- corn starch 15g
- Egg white paste
- protein 5
- fine sugar 60g
- Lemon juice/white vinegar (optional) a few drops
Egg yolk paste
- yolk 3
- fine sugar 13g
- Corn oil/salad oil 30g
- milk 40g
- Low-gluten flour 60g
- Egg white paste
- protein 3
- fine sugar 35g
- Lemon juice/white vinegar (optional) a few drops
Instructions
- Separate the egg yolks and egg whites into two containers. Do not mix the egg yolks into the egg whites‼ ️Pour the egg whites into a clean, water-free and oil-free egg-beating bowl and refrigerate until ready. (When separating, it is best to use a small bowl to separate one by one, and then pour it into a large bowl to avoid bad eggs or broken egg yolks, which will make other egg whites and yolks unusable.
- Prepare a clean container, then pour in the measured milk, fine sugar and corn oil, stir with a manual egg beater to better integrate the milk and corn oil until the fine sugar is completely melted, and finally stir to emulsify. status. (If you want to add vanilla extract, stir it together evenly in this step. If you don’t have it, you don’t need to add it.)
- Sift in the weighed low-gluten flour (in the 8-inch recipe, cornstarch and low-gluten flour are sifted together). Use a spatula to make a Z-shape and stir evenly until there are no flour particles.
- Add the egg yolks in batches and stir evenly with an egg beater in a straight line. The final batter will be fine and smooth, and the egg yolk paste is completed.
- Use a spatula to sift the egg yolk paste once. The yolk paste after sifting is particularly delicate! After sifting the egg yolk paste, use a scraper to scrape off the egg yolk paste stuck to the bottom of the sieve! (The egg yolk paste is already very fine and smooth, so you don’t need to sift it)
- Smooth and delicate egg yolk paste. The sifted egg yolk paste looks thinner, but is actually thick.
- Next, start beating the egg whites. Take out the egg whites from the refrigerator, add lemon juice or white vinegar, and beat the egg whites with an electric egg beater at gear 4 (medium speed). When the egg whites are now thick and fish-eye-shaped, add 1/3 fine granulated sugar.
- Adjust to level 7 (high speed) and continue beating until the egg whites are very fluffy and the foam is fine, then add 1/3 of the fine sugar and continue beating for 1 minute.
- When the egg whites begin to have lines that will not disappear immediately, add the remaining fine sugar, adjust to level 5 or level 6, and whip until it reaches “hard peaks”‼. Pull up the whisk head to pull out the upright egg white tips‼ ️It will not bend (a slight bend should be fine). The egg whites must be beaten in place. You can turn the egg bowl upside down so that the egg whites do not flow. The meringue is very delicate and shiny. If it is rough, it is over-beaten.
- After the egg whites are beaten, the foam cannot be defoamed during the batter making process. First, pour 1/3 of the meringue into the egg yolk batter and mix evenly.
- Pour the mixed meringue and egg yolk paste back into the egg-beating bowl containing the meringue, and continue to mix evenly. Stirring technique: Use a spatula in irregular directions to cut and mix evenly, and then stir evenly. During the mixing process, the spatula cuts in from the middle, picks up the bottom, turns the egg bowl with your left hand, and lifts the spatula from bottom to top toward the edge of the bowl. Repeat. , until the chiffon batter is mixed evenly until the white meringue is no longer visible, and the texture of the batter is fine.
- Preheat the oven to 150 degrees. There is no need to line the mold with oil paper. Pour the mixed batter directly into the mold from a height of 15cm. Rotate the baking pan to make the batter even. You can also use a scraper to smooth it out and create large bubbles.
- Preheat the oven, set the upper and lower heat to 150 degrees, middle and lower racks, and bake for 55 minutes. Note that the temperature refers to the actual temperature of the oven, and the time is only a reference. The chiffon cake keeps rising during the baking process. When you see it shrinking a little, if you insert a toothpick and no batter comes out, it means it is done.
- After confirming that the chiffon is cooked and taking it out of the oven, drop it twice from a height of 15cm to release the heat and flip it upside down immediately.After 2 hours, the chiffon cake is completely cooled and the edge of the cake is pressed in a full circle with your hands to separate the cake body from the mold wall.
