How to make California style chiffon

If you eat at home every day, you may have a picky eating habit and a poor appetite. This may be because the food at home is too monotonous or tastes bad. At this time, you need to redefine the "standards of cooking". Now, please follow me to learn how to make California style chiffon cake

1.12 Preparation: Weigh egg yolks and egg whites separately. Soak the raisins in red wine B until they swell, cut them into small pieces, and sprinkle them with low-gluten flour. Sift the low-gluten flour and add salt. Preheat oven to 175 degrees.

2.21 Mix egg yolks and 1/3 of sugar A with a mixer. Add sugar in two batches until the sugar granules disappear and the egg yolk becomes smooth. Do not overmix the egg yolks, just enough to dissolve the sugar.

3. Mix oil, red wine A and low-gluten flour into the egg yolk paste in this order. (Here, you can still use a whisk to stir quickly. I think it is more convenient than using a scraper. As long as the speed is fast enough, the flour is not likely to become glutenous.)

4. Beat the egg whites to this state, remember! According to the author, this is the key to making smooth and chewy chiffon cake. Never overdo it. Because this recipe contains a large amount of egg whites, it is very easy to beat. No need to add lemon juice or white vinegar.

5. Add the egg yolk using the three-fold mixing method. The key point here is to quickly mix the egg whites into the egg yolks as soon as they are beaten, without stopping in between. Use a whisk to scoop up the mixture when mixing it in for the first time, then switch to a spatula. Because meringue is very smooth, it is very easy to mix. Then pour the mixed batter into one third of the mold and sprinkle one third of the raisins on it.

6.Sprinkle in the remaining raisins in two steps. Finally, use chopsticks to stir the batter slightly to allow the raisins to seep into the batter.

7.170 degrees, 50 minutes. After baking, let it cool down and then unmold it.

8. There is one picture missing. This is the final picture of the batter being put into the mold. In addition, after the batter is put into the mold, you can use a spatula or chopsticks to spread the batter around the mold. This will help it stretch upwards during the baking process and achieve a better expansion effect.

I don’t know if the California-style chiffon dish I shared today suits your taste. If you like it, try it right away according to the method. Your cooking skills will definitely improve.