How to make eight-inch chiffon cake

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  1.1.Weigh the materials and set aside.
  Most people say that the flour is sifted (I can’t stand the dust and never sift it every time).
  Separating egg whites and yolks (holding the separator in one hand and beating eggs with one hand has a chance of breaking the yolks.Personally, I find this method more practical: tap the pointed end of the broken egg, peel off a small flat hole, and pour out the egg white.Then shake out the egg yolk vigorously).The basin holding the egg whites must be free of oil and water.
  Wrap the bottom of the mold with tin foil (to facilitate demolding of the bottom)

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  2. Add 1/4 (20g) of the fine sugar in the recipe to the egg yolks, and lightly beat them with a whisk That’s it.

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  3. Add oil and milk in sequence (if you think it is less troublesome to use each time, use sugar-free milk powder and water instead at a ratio of 1:9), and stir evenly.Add the flour and mix gently with a rubber spatula.Do not over mix to prevent the flour from becoming glutinous.

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  4.Use a whisk to beat the egg whites until they form fish-eye bubbles, add the remaining 1/3 of the fine sugar, and continue beating until the egg whites begin to thicken and form a coarse foam.When the time comes, add another 1/3 sugar.Continue beating until the egg whites are thicker and lines appear on the surface, then add the remaining 1/3 of the sugar.(If too much sugar is added at one time, it will hinder the foaming of the egg whites, so when beating the egg whites, it is best to add the sugar in batches, about 1/3 each time is enough)

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  5. Continue to play After a while, when the egg beater is lifted, the egg whites can pull out a short, upright sharp corner, indicating that they have reached a dry foaming state and can stop whipping.After beating to dry foam, do not continue to beat.If you beat it too much, the egg whites will start to become lumpy, which will cause the failure of chiffon making.

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  6.Put 1/3 of the egg white into the egg yolk paste.Use a rubber spatula to gently stir evenly (stir from the bottom up, do not stir in circles to prevent the protein from defoaming).After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.

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  7.Hang the mixed cake batter one foot high and slowly pour it into the mold ( It can eliminate large bubbles), smooth it with a scraper (if it is very flat automatically, it means that the protein is not beat in place, or there is defoaming during the mixing process), drop the mold on the table a few times to shake out big bubbles.Put it in the lower shelf of the preheated oven (middle) and time it for 60 minutes at 160 degrees for about half an hour (if there is cracking, lower the temperature by 10 to 20 degrees Celsius).If you pat it lightly, it will rebound.Or insert it with a bamboo skewer to test.Do not take it out.The cake batter is cooked.

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  8. Take the baked cake out of the oven and table it in the same way as before Drop it a few times to release the heat, then immediately invert it onto a cooling rack until it cools.Remove from the mold.