Ingredients
Egg yolk part (75 grams, about 4 pieces) | Water ( 45g ) |
Salad oil ( 47g ) | Low-gluten flour or flour can also be used ( 67 grams ) |
Corn starch ( 16 grams ) | Protein part ( Protein 140 grams ) |
Sugar ( 53 grams ) | Cream of tartar ( 2g ) |
| Eggs ( 4 ) |
Successful 8-inch chiffon cake recipe
1.First stir the water, salad oil, and sugar (here is the egg yolk part) clockwise evenly, then sift the flour and starch three times and add them to the prepared batter.
2.For the protein part, beat the protein into a rough foam and add the protein in three times.part of the sugar, and finally add the cream of tartar and stir.
3.170 degrees, 30 minutes
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
