超好用的戚风蛋糕配方BEST CHIFFON CAKE RECIPE

Hi, I made a chiffon cake today 嗨今天做一个戚风蛋糕

This is my most commonly used chiffon cake recipe 这个是我最常用的戚风方子

Basically, every time I make cream filling cake, it's my first choice 基本上每次我做奶油蛋糕首选就是它了

It has better load-bearing capacity 它有比较好的承重能力

So it's suitable for filling with cream and fruit or mousse 所以适合夹奶油馅或者夹慕斯

If you don't want to make cream filling 如果你不想要做奶油的

You can also try to bake in water bath 呢也可以尝试用水浴烤的方法来烘烤

The taste will be soft and delicious 口感会很柔润又好吃

This recipe was posted in the "下厨房”app more than a year ago 一年多前在下厨房发布了这个菜谱

I have received a lot of homework 已经收到过很多的作业作品

This time, I'll take a complete video 啦这次拍一个比较完整的视频

And I'll share with you The link to the step by step recipe 再跟大家分享 步骤做法的链接

I'll also post it at the description box of the video 我也会发在视频的下方

The recipe is for a 8-inch chiffon cake 方子是适合制作一个8寸的戚风蛋糕

First of all, sift 100 grams of low gluten flour into a large bowl 首先将100克的低筋面粉过筛到大碗里

This is a cooked flour(dough) method 这是一个烫面的做法

Then you need to heat 60 grams of oil to 70-85 degrees 接着需要把60克的油加热到70~85度这样

Pour the hot oil into the flour 把热油倒到面粉里

In this way, the flour scalded with oil will block the gluten and form the finished product 这样子用油烫过的面粉会阻断面筋形成成品

There will be less toughness 会少一些韧劲

A little bit more soft 多一点松的口感

Mix the flour and hot oil evenly 把面粉和热油拌均匀

I didn't use a whisk 我没有用手动蛋抽

Just mix it with a rubber scraper 直接用橡皮刮刀拌就可以了

Adding cold milk will cool the batter quickly 再加入冰的牛奶将可以让面糊快速降温

Avoid the hot batter when adding yolk 避免加入蛋黄时温度过热

Because you shouldn't have cooked the eggs yet 因为现在还不应该把鸡蛋煮熟

Next, separate the yolk from the white 接下来呢就把蛋黄跟蛋清分开