Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, basic milk chiffon cake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Basic Milk Chiffon Cake is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Basic Milk Chiffon Cake is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook basic milk chiffon cake using 6 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Basic Milk Chiffon Cake:
- Take 6 Egg (Medium)
- Take 110 grams Sugar (separated into halves)
- Prepare 75 grams Milk (warmed)
- Make ready 70 grams Vegetable oil
- Take 100 grams Cake flour
- Get 20 grams Strong bread flour
Step by Step to make Basic Milk Chiffon Cake:
- Keep eggs in the fridge until just before using. Measure the ingredients. Preheat oven to 160℃.
- Crack eggs and separate egg white and egg yolk in different bowls.
- Take half of the sugar and add it into the egg white bowl in three separate amounts, whisking well each time. Mix until a glossy meringue forms. Set aside.
- Now add remaining sugar into egg yolk bowl. Whisk until consistency thickens.
- Pour in the warmed milk and mix. Adding warm liquid makes the cake moist.
- Add vegetable oil and mix some more.
- Add sifted flour and combine. Combining flour well with mixture at this stage makes it easier to remove cake from mold.
- Now add 1/3 of the meringue into egg yolk mixture and whisk lightly.
- Next add another 1/3 of the meringue and mix quickly and evenly.
- Pour this batter back into the meringue bowl and gently combine, being sure not to break the foam.
- Pour batter into the chiffon cake pan, tap on the kitchen counter 2 ~ 3 times to release any air trapped inside
- Bake in 160℃ oven for 35 minutes. However, after just 7 to 10 minutes, remove cake and use a knife to mark the surface of the cake with 6 lines. Then return to heat.
- Once baked, drop mold onto kitchen counter then turn over and rest the mold on the neck of a bottle. Allow to cool down.
- For the salty caramel flavor. Place 5 g of salt, 35 g of caramel sauce and 40g of milk in a bowl. Heat over boiling water to melt the salt. Then add at Step 5.
So that’s going to wrap this up with this exceptional food basic milk chiffon cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this site becomes “the place to be” when it comes to basic milk chiffon cake cooking. Go on get cooking!
