How to make eight-inch heart-shaped chiffon cake

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  1.Prepare materials and weigh important ones for later use.

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  2. Separate the egg yolk and egg white and put them in water-free and oil-free containers..

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  3. Beat the egg yolks, add corn oil, pure milk, and 15g powdered sugar and stir Until the sugar dissolves.

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  4.Sift in the low-gluten flour, a little at a time, and beat.Stir in a zigzag shape until there are no particles and then sift again (do not beat in circles to avoid gluten).

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  5. Mix the egg yolk paste and set it aside for later use.

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  6.In the egg white container, add 1g of salt and 4 drops of white vinegar (or lemon juice Used to neutralize alkalinity and stabilize protein).Add the powdered sugar to the egg whites in three batches.Beat the egg whites at low speed with an electric mixer first.When the egg whites have fish-eye shapes (large bubbles), add one-third of the powdered sugar.

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  7. Beat to a certain level, add the second beat for a while, and then add the third three times.

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  8. Beat the egg whites until you see small upright tips when the whisk is lifted.Shape so that the egg whites are fine.

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  9. Preheat the oven to 170 degrees before mixing the egg white and egg yolk paste, take three Pour one-third of the egg whites into the egg yolk paste, and mix quickly up and down evenly (do not stir in circles, as this will easily defoam the egg whites).Add the egg whites into the egg yolk paste in three batches and mix well.

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  10.Pour it into the mold, then shake out the big bubbles and put it in the preheated Good oven, middle rack, upper and lower tubes, 170 degrees, 40 minutes.

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  11. When there were 20 minutes left in baking, I suddenly wanted to bake some egg tarts, so I put them in too.Went in.

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  12. When the time is up, take out the cake and the grill and place it in 2 bowls On the top, drop the cake from a height of about 15 cm, shake it, and place it upside down on the wire rack.

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  13. Let it dry for a while.It is no longer so hot.Turn it over and gently use a stripping knife.Gently scrape off the surrounding area of ​​the heart shape, then buckle it upside down, gently push down the middle gasket, pull out the heart-shaped mold, and then use a demoulding knife to gently scrape off the mold gasket (my mold is a removable separable type, so I use this The method is easy to remove the mold).

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  14.Scrape off some cake crumbs around the cake, take it out, heart-shaped hurricane The cake is ready.

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  15. The second time I baked it, it was a success.

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  16.Side height chart.