How to make Sanhua evaporated milk chiffon cake

Office workers are usually too busy with work to take care of themselves, so they may choose to eat out, which can easily have adverse effects on their health over time. In fact, many dishes are very simple, such as the recipe of Sanhua Evaporated Milk Chiffon Cake, which is very suitable for making at home after get off work.

1. Main material: family portrait

2. Make sure the egg white bowl is free of oil and water, and completely separate the egg white and egg yolk. Mix the egg yolk, evaporated milk and tasteless cooking oil thoroughly until they are fully blended and emulsified.

3. Make sure the stirring rod of the electric stirrer is clean and free of water. Start beating the egg whites. The key to whipping egg whites is that the egg white liquid must be completely clean, without even a drop of water. First, add a few drops of white vinegar to the egg white bowl and beat it into foam with a whisk.

4. Add one third of white sugar and continue stirring until the egg white liquid becomes thick.

5. Add another one-third of white sugar and continue stirring until the egg white liquid begins to show lines.

6. Add the remaining one third of sugar, and increase the speed of the mixer from low to high gradually, and stir until dry foam is formed. That is, gradually slow down the stirring speed until it stops, lift the stirring rod, and the egg white liquid can form upright pointed corners. Beat the egg whites and set aside.

7. Sift the low-gluten flour into the egg yolk liquid in three times, mix them evenly with a blender, beat at low speed for a few seconds, and stir evenly into an egg yolk paste. Turn on the mini oven and preheat to 135 degrees.

8. Scoop one third of the whipped egg whites into the egg yolk paste and stir evenly.

9. Do not stir in circles to prevent stringiness. Stir evenly until successful.

10. Pour the evenly mixed egg yolk paste back into the remaining two-thirds of the egg white bowl.

11. Stir again and mix well.

12. Slowly pour the mixed cake batter into an 8-inch loose-bottom cake mold. A successful cake batter will fall down as smoothly as silk. After pouring, vibrate a few times to shake out the large bubbles. Place in preheated oven.

13. Bake in the mini oven at 135 degrees for half an hour. After the cake is out of the oven, let the cake mold fall freely downwards twice from the work surface about 20 cm to shake out the hot air, and then turn it upside down to cool.

14. After turning it upside down and letting it cool, peel off the mold and the cake is done!

The taste of home is probably the taste of Sanhua Evaporated Milk Chiffon Cake. The ingredients and method of this dish are very simple, but it can make people taste the taste of home, attracting countless wanderers.