Eight-inch chiffon cake

2024-06-28 10:16:44  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 5 )
Low flour ( 82g )
Milk ( 46g )
White sugar ( 65g )
Corn oil ( 40g )
White vinegar ( 4 drops )
Salt ( 2 grams )

Eight inches How to make chiffon cake

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    1.Egg white protein Separate in an oil-free and water-free basin.Materials are ready.

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    2. Add salt and oil to the egg yolk.

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    3.Mix well.

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    4.Add milk and stir.

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    5.Add 10 grams of sugar and stir.

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    6.Stir until there are no particles.

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    7. Sieve the low powder in three times.

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    8. Stir evenly.

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    9.Mix quickly.

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    10. Stir evenly without particles.The egg yolk paste is ready.

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    11. Add white vinegar to egg whites, add sugar in three batches and beat.For the first time, add 1/3 sugar to the fish foam.After one minute, add sugar for the second time and beat.

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    12.The third time it becomes textured, finally add sugar to beat.

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    13. Beat until straight corners appear.

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    14.Add the egg whites into the egg yolk liquid in three batches and stir.Do not draw circles to avoid waste.Bubble.

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    15. After stirring twice, pour the cake liquid into the egg white basin.Preheat the oven to 150°C for ten minutes.

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    16.Pour into the egg white basin.

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    17. Stir quickly and stir evenly in a Z-shape.

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    18. Pour the mold into the mold from a high place, and wrap the mold base with tin foil in advance for easy removal.mold.

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    19.Vibrate a few times to remove bubbles.

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    20. Place in the preheated oven and bake at 140°C for 50 minutes.

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    21. Take it out when the time is up, quickly invert it and let it cool.

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    22.Let cool.Remove from the mold.It is easy to unmold when wrapped in tin foil.

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    23. Sprinkle coconut milk to decorate.

Tips

The egg white must be mixed in a zigzag shape, not in a circle.
The egg whites and egg yolk paste are mixed and stirred in a Z-shape.
The oven temperature and time are determined by your own home.
Observe at any time.If the top of the cake is darkly colored, quickly cover the top of the cake with tin foil.

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