"It's best to refrigerate the eggs in the cake a little bit to be useful, and at this time the egg whites are the most puffed, and we all know that the egg whites themselves have a strong tension, as long as they are stirred quickly, they can be puffed up, right? ”

"Chiffon cake and traditional cake are completely different in the topping process. First of all, the egg white and the egg yolk should be completely separated, just like that, the egg white is beaten into the bucket of the whisk, and the egg yolk is put in the basin, it should be noted that no egg yolk can enter the bucket at all, not at all. And there can be no water and oil in the barrel, not at all. ”

"Okay, now that the eggs are divided, the next step is to divide the sugar, the ratio of the cake embryo to the sugar to the egg is 1:1:5, or you like to eat sweet, you can also eat 1:2:5, at most 1:2, and you must be careful when adding more sugar to bake, low heat and slow baking, the color of the cake will be a little dark, not good-looking. ”

"Half of the sugar is in the egg white, and you must use cotton sugar, which is much smaller, and the granulated sugar is a little bigger. Put half of the first half. ”

"Then start beating eggs, go in one gear first, mix the sugar and egg whites thoroughly, and then beat at high speed, there is no clear regulation on the time, because of the change in temperature and humidity, the time of egg white swelling will also change, the main thing is to see by eye. ”

"You see, the egg will slowly become thicker, look at the paw contact with the egg liquid, there will be a texture here, the deeper the texture is, the bigger the egg is coming. Stop the machine first, take off the claw, pull it out like this, and see, the egg white paste forms a long tip, if this tip can be elongated and can stand up steadily, it means that the egg liquid is ready, if you find it a little soft, then play it for a while. Now look, it's a little soft, so just beat it for a while, add a little tartar powder in it, and the tartar powder can make the egg liquid more powdery. ”

"How much tartar powder to add depends on the weight of the egg liquid, and the ratio of the egg liquid is 0.6-1.5, we generally take a median value, 1. Some people like to add a little more, and it doesn't matter. Stir together the cream of tartar with half of the remaining half of the sugar, add it, and go straight to high speed. ”

"Look, the tip of the peak is standing steadily, and the egg whites are ready, so let's put them aside. ”

"The egg yolk is here, add a little salad oil, half of the sugar, add a little milk powder, and the ingredients can also be added with milk, but pay attention to the amount. ”

"Stir well, look, a little bit of sand, that's it. Then add flour in, the flour must be made with low-gluten flour, we have a special cake flour for sale in Guanyuan, so that you are not afraid of buying the wrong one, it is very convenient. ”

"The flour must be sifted before it is added, so that it will not get lumpy, and it must be sifted. ”

"Add the flour, stir well, and then mix the batter with the beaten egg whites, one white, one yellow, right? Add half first, this should be stirred from the bottom to the top, and you can't use a machine to beat it, so what should I do?"

Master Li rolled up his sleeves, then inserted his arm into the battered egg whites and said, "That's it, don't be afraid of the cold, it's good for the skin, you see if the skin on my arm is very good." The crowd laughed.

"One is white and the other is yellow, and it's easy to see if it's even. Now it's okay, add the rest of the batter, then stir, mix well, and that's it. ”

"Brush the mold with a good primer, not too much, just right, and the sides should be full. In fact, we also have a baking paper mat specially used for laying the bottom, which is very convenient, and you can use it directly in the future. ”

"Okay, now put the mixed batter into the mold, two-thirds, this puff is very strong, and if you add more, it will be wasted. ”

"Now preheat the oven, be sure to preheat it, turn it to 180, and heat it for five or ten minutes. You can preheat the batter first. ”

"Okay, now that the oven is hot, put the mold in, and knock it lightly when you put it, so that the big bubbles in the batter will run away, but it can't be too heavy, and it will collapse if you knock it too hard. ”

"Put it in, okay, turn off the oven, heat 150, heat 140, give 40 minutes. It's the first time I've used the oven here, and I'm actually using the oven here, so I don't know how long it will take, so don't laugh at me if it doesn't bake it for a while. ”

"In fact, the most important thing in baking cakes is experience, you have to experiment again and again, feel it, and be proficient. Just like the temperature of the upper and lower fire, how much should be best? high or low on the lower heat? how much time to bake? This is not certain, it is different everywhere, you have to try. You try it out here, okay, 150 on the heat, 150 on the bottom, and bake for 50 minutes, but it is not possible to change places. ”

Master Li adjusted the oven, washed his arms, and said with a smile: "It's really cold here, just stir it a few times like this, and I feel that my arms are going to be stiff for a while." ”

Everyone laughed, and Sister Shang took a cup of hot water for Master Li.

Master Li took two sips of hot water and said, "Come, let's change this of yours at this time of baking, this trough cake, alas, plum blossom cake, what trough cake." Everyone laughed again.

Master Li took a piece of the baked trough cake and took a bite, nodded and said, "It's not bad, it's better than I thought." ”

He tossed the cake aside, clapped his hands and said, "The cake should be delicious, there should be plenty of eggs, the sugar should be moderate, and this stinky powder will affect the taste." You use 1:2?1:3? It should be like this, too much flour is not delicious. Let's try 11 ratios, all the egg candy is 1, and try to bake it with the method of baking honeycomb, okay? I don't know if it's good or not, I haven't baked it. ”

He pointed at Sister Shang and said, "Come on, I'll watch." This one will do the trick with whole eggs. ”

Sister Shang rolled up her sleeves and went over to beat eggs.

Beat the eggs, put the sugar, start the machine, stir for a while and put in the flour with baking powder, and stop the machine as soon as the flour is added. Because the machine rotates at high speed, the flour is already stirred in just a few seconds.

Master Li looked down at the bucket, nodded and said, "Yes, in fact, this can be used as a base embryo, but the taste is slightly worse than that of chaffon." Okay, let's roast. ”

The upper mold was brushed with oil, and the batter was added to the mold one by one, and there were still some left, Master Li took the mold of the base of the two birthday cakes and said, "Bake two big ones, and you can see the difference for yourself in a while." ”

Sister Shang took it and brushed the oil and added batter, preheated the oven, put the mold in and started baking.

Master Li looked inside the stove through the glass pane on the oven, then looked left and right and said, "It seems that there is still a long time, let's bake some soufflés, this is a biscuit, it is delicious." Framed mouth, right?" Xiao Wei nodded. Chef Li said, "Take a few large flower mouths and ask for a few more baking sheets." "Xiaowei went over to get something.

Master Li pointed at Guan He and said, "You come." ”

Guan He glanced at Xiaowei and walked over with a red face.

Chef Li said: "Separate the egg yolk and egg white like roasted chruffon, the sugar egg is 1:2:3, and it doesn't matter if there are a little more eggs, it tastes better." ”

Guan He's hands and feet are quick to beat eggs and divide egg yolks.