The first failed 6-inch chiffon cake

2024-06-28 10:08:19  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 3 )
Low-gluten flour ( 43g )
Salad oil ( 20g )
Fresh milk ( 20g )
White sugar (egg egg white) ( 30g )
White sugar (egg yolk) ( 15g )

The first failed recipe for a 6-inch chiffon cake

  • The first failed 6-inch chiffon cake recipe 1

    1. Prepare materials.The flour needs to be sifted and the egg whites and yolks separated.The basin containing the egg whites must be free of oil and water.It is best to use a stainless steel basin.

  • The first failed 6-inch chiffon cake recipe 2

    2.Separate the egg white and yolk

  • The first failed 6-inch chiffon cake recipe 3

    3.2.Use a whisk to beat the egg whites until they look like fish-eye bubbles., add 1/3 of fine sugar (10 grams)

  • The first failed 6-inch chiffon cake Practice illustration 4

    4.Continue to beat until the egg whites begin to thicken and form a thick foam, then add 1/3 sugar (10g)

  • Illustration of how to make a 6-inch chiffon cake that failed for the first time 5

    5. Continue beating until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar.

  • The first failed 6-inch chiffon cake recipe 6

    6. Add 3 egg yolks to 30 grams of fine sugar, Beat lightly with a whisk.Do not beat the egg yolks.

  • The first failed 6-inch chiffon cake recipe 7

    7.Pour in 20g of salad oil first

  • The first failed 6-inch chiffon cake recipe 8

    8.Pour in 20g more milk

    • The first failed 6-inch chiffon cake recipe 9

    9.Finally pour in 43g of low-gluten flour

  • Illustration of how to make a 6-inch chiffon cake that failed for the first time 10

    10.Stir evenly

  • The first failed 6-inch chiffon cake recipe 11

    11. Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hands and shake it twice on the table to remove the large inside Bubbles pop out.Put it in the preheated oven at 180 degrees for about 35 minutes.After baking, remove the cake from the oven and immediately invert it onto a cooling rack until cool.Then, unmold, cut into pieces and enjoy

Tips

This bake failed.I guess it’s because I’m not familiar with the temperature of my oven.I’ve already baked it.Next time, I’ll lower the temperature and try again.I’ll probably do it 7 times

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