Eight-inch chiffon cake

2024-06-26 07:16:54  Views 2 Comments 0

Health benefits

Eggs: nourish blood

Ingredients

Eggs ( 5 )
Milk ( 70g )
Low-gluten flour ( 90g )
White sugar ( 70 grams )
Corn oil ( 50g )
White vinegar ( 3 drops )
Vanilla extract ( 3 drops )

Eight How to make the one-inch chiffon cake

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    1.Finished product picture.

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    2. Prepare ingredients and weigh them accurately.

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    3.Put egg whites and egg yolks into oil-free and water-free basins respectively.

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    4. Add corn oil to the egg yolk.

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    5.Add pure milk and vanilla extract.

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    6.Add sifted flour.

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    7. Cut and mix evenly.

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    8. Add white vinegar to the egg whites.

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    9. Beat until rough and add 1/3 sugar.

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    10.Add 1/3 of the sugar again.

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    11.Add the remaining sugar.

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    12. It takes a total of three minutes to beat, and an upright sharp corner will appear when you lift the egg beater..

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    13.Put 1/3 of the meringue into the egg liquid, cut and mix evenly.Preheat the oven to 150° for ten minutes.

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    14.Cut the remaining meringue together and mix evenly.

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    15. Pour the egg liquid vertically into the grinding tool and shake it three times.Shake out the big bubbles inside.Place in preheated oven.

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    16. Set the upper and lower heat of the oven to 150°, and bake the lower layer for 50 minutes.This is the state after baking for 20 minutes.

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    17. Immediately after baking, turn it upside down and let it cool for two hours to remove the film.

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    18.Remold after two hours.

Tips

The egg whites and egg yolks must be beaten into two oil-free and water-free basins.Pay attention to the mixing technique, do not make circles when stirring the egg liquid, use a single or tic-tac-toe mixing technique.Everyone's oven is different, so please set the time and temperature according to your own oven temperature.

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