How to make coffee flavored chiffon cake

Our great China is vast and rich in resources, and every place has its own cuisine. But if you stay at home for a long time, it is difficult to eat it. Is this a pity? It doesn't matter, if you can master how to make them yourself, all problems will be solved. Now, please follow me and learn how to make coffee flavored chiffon cake.

1.80 g flour

2. 40g salad oil

3. Three egg yolks

4.40g heated milk

5. Add 20 grams of sugar into 40 grams of hot milk and stir

Soak 6.40g salad oil in warm water, pour it into the mixture of milk and soup, and stir evenly [In fact, when oil and milk are mixed, the oil is always on top and the milk is at the bottom, just stir it a few times]

7. Beat 3 egg yolks with 1 gram of salt

8. Then add the toffee, sugar and oil mixture into the egg yolks in batches and beat them. [After my experiment, I started with a manual egg beater and then used an electric egg beater for 3 minutes until it turned into a milky yellow color.]

9. Add 5 grams of corn starch to the low-gluten flour and sift it. Add the sifted flour to the egg yolks in batches and mix evenly. Avoid making circles. Finally, add 20 grams of warm milk and mix evenly. The egg yolk paste is ready.

10. Sift 15 grams of coffee powder into the mixed batter

11. Enter the mold

12. Find an oil-free and water-free stainless steel basin to beat the egg whites. When the egg whites become frothy, add the first sugar. Ordinary soft white sugar is fine. The particles should not be too big, otherwise it will be difficult to beat. [I used to boil water in this pot, and the bottom of the pot is a little black.]

13. When it becomes fine bubbles, add sugar again. I added 60 grams of sugar three times.

14. Beat into hard peaks, which are cone-shaped egg whites on the mixer. [It took me 30 minutes to beat the egg whites. I don’t know if it’s because the sugar particles I used are a bit larger, but it always takes a long time to beat into dry peaks.]

15. Add one-third of the beaten egg whites to the egg yolk paste and stir evenly. Avoid making circles and move quickly. After mixing, pour all of it into the remaining egg whites and stir evenly. Pour it into a six-inch mold and shake it lightly four times until bubbles appear on it [I just dropped it four times from a height of 30 cm from the operating table and it was OK]

16. Preheat the oven to 150 degrees, put it in the second to last grid of the oven, bake for 30 minutes, then lower the temperature to 130 degrees and bake for another 30 minutes

Seeing this, don’t be scared by the method of making the coffee flavored chiffon cake described above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.