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Chiffon cake | syun cooking's recipe transcription

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Ingredients

  • egg : Three
  • milk : 30ml
  • Salad oil : 25g
  • Vanilla extract : Appropriate amount
  • Granulated sugar : 15g
  • Cake flour : 60g
  • Granulated sugar (for meringue) : 35g

Time required

60minutes

Procedure

  1. 1) Make the dough 00:17

    Divide 3 eggs into yolk and egg white, and keep the egg white in the refrigerator.
    Add vegetable oil to 3 yolks and mix well.
    Add milk and mix well.
    Add granulated sugar, sift the cake flour and mix.

  2. 2) Make meringue 02:52

    Mix the egg whites from 1 with a hand mixer, add the granulated sugar in 3 portions, and whisk a little hard.

  3. 3) Add meringue to the dough and finish 04:07

    Add a small amount of meringue to the dough and let it blend into the dough.
    Add the rest of the meringue and mix gently without crushing the meringue.

  4. 4) Put in a mold and bake in the oven 05:06

    Pour the dough into a mold and turn it around 3 to 5 times with a bamboo skewer to remove the air.
    Bake in the oven at 170 ° C for 25-30 minutes.

  5. 5) Allow the dough to cool and remove it from the mold 05:56

    Turn the baked chiffon cake upside down and let it cool.
    Peel off the dough and mold with a palette knife, and peel off the center dough with a bamboo skewer.

Point

・ Egg whites can be easily foamed by cooling until just before making meringue.
・ When adding the meringue to the dough, mix it gently so as not to crush the air bubbles. The air bubbles make it fluffy.
・ By adding a small amount of meringue to the dough and letting it blend in, the remaining meringue can be easily mixed.
・ Excess air can be removed by turning the dough poured into the mold 3 to 5 times with a skewer.

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