How to make milk chiffon cake (without baking powder)

Do you often eat out and worry about the high oil content and unhealthy eating habits? It is better to cook by yourself, which is more reassuring. A simple milk chiffon cake (without baking powder) can be made by just stir-frying. Pay attention to reducing the addition of salt, chicken essence and other seasonings, keep the taste light, avoid heavy oil and salt, relieve cardiovascular diseases, and live a healthier life.

1. Refrigerate the eggs, separate the egg yolk and egg white, and the egg white bowl should be free of water and oil.

2. Add a few drops of lemon juice to the egg white. If you don’t have lemon juice, you can use a few drops of white vinegar (function: remove the egg white smell and make the whipping more stable. When it is hot, place a basin of ice water over the water. The basin can be made of tap water and ice bags).

3. Beat at medium speed and add 35 grams of sugar in three times, starting with one time for big bubbles and one time for small bubbles.

4. Beat at medium speed until fine foam forms, then switch to low speed and beat until stiff foam forms (you can feel obvious resistance from the whisk, and there should be a short straight tip when you lift the whisk), as shown in the picture, and refrigerate.

5. Egg yolks, sugar, oil, milk

6. Stir thoroughly, do not beat, so that the ingredients can be fully blended and emulsified to help the cake become fluffy. Vanilla can remove the egg smell. If you are sensitive to the egg smell, you can add a few drops at this step. Preheat oven to 150 degrees

7. Add the sifted low-gluten flour and stir evenly by turning over or in a Z shape. Don't stir in circles as this will cause stringiness.

8. Take one-third of the egg whites and add them to the egg yolk paste and fold quickly (the folding technique is described in my sponge cake)

9. Add the remaining egg whites in two batches and stir quickly until evenly mixed. Do not over-stir.

10. Put the batter into the mold, drop it twice from a height of 10 cm to create large bubbles. The mold should be 80% full. If there is any excess, put it into a paper cup. Bake at 140 degrees in the middle layer of the oven for 35 minutes, and 150 degrees for 20 minutes. Each oven has a different temper, so the temperature is for reference only.

11. After taking it out of the pan, let it fall freely from a height of 30 cm and turn it upside down to cool and remove it from the mold. I turned it upside down between two plates and there was no trace on the cake surface.

Whether you can enjoy delicious food is also an important reflection of the quality of life. The method of making milk chiffon cake (without baking powder) is very simple and can give people a wonderful experience.