Eight-inch chiffon cake

2024-06-28 11:04:19  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight
White sugar: low protein, low protein

Ingredients

Low-gluten flour ( 80g )
Eggs ( 6 )
Corn Starch ( 20g )
Milk ( 50g )
Corn oil ( 50g )
Vinegar ( 6 drops )
White sugar ( 60 grams of protein )
White sugar ( Egg yolk 20 grams )

How to make eight-inch chiffon cake

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    1.Picture of the finished product.

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    2.Use a separator to separate the egg yolk and egg white, take the egg white and add vinegar.

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    3.Use a whisk to beat the egg whites until fine bubbles appear.

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    4.Add 20 grams of white sugar and continue to beat.

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    5. When the egg whites have lines, add 20 grams of sugar and beat.

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    6. Add 20 grams of sugar and continue beating until deep lines appear.

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    7. Until the egg whites have upright sharp corners when you lift the whisk.

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    8. Stop beating when it looks like the sharp corner on the head of the egg beater.Set aside the egg whites.

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    9. Add sugar to the egg yolks.

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    10. Pour in the milk and stir evenly with a manual egg beater in the left and right directions.

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    11.Add cooking oil and continue stirring.

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    12. Stir until even.

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    13. Sieve the low-gluten flour and starch three times into the container and turn it inside Mix well.

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    14. Stir the egg yolk liquid evenly.

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    15. Preheat the upper and lower tubes of the oven to 135 degrees for 10 minutes.

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    16. Take one-third of the egg white and put it into the egg yolk liquid and stir as much as possible Mix without making circles.

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    17. Mix well and then add one-third of the egg whites to the egg yolk liquid.Mix well.

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    18. Then pour the mixed egg yolk liquid into the egg white container and perform the final step of stir.

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    19. Stir everything into a uniform batter.

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    20. Pour the batter into the box when it is 20-30 cm higher than the Qifeng mold box inside, and then shake it vigorously a few times to remove the air bubbles.

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    21. After the oven is preheated, put it in the chiffon box and bake at 135 degrees for 60 minutes.

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    22.After baking, take out the chiffon box, turn it upside down and let it cool.

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    23. Unmold the cake after it is cool.

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    24.The cake rises very high, soft and delicate.

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    25. Friends, come and taste it!

Tips

The egg whites must be whipped in place.If they are not whipped in place, the cake will not rise well.Do not make circles when mixing the egg paste and egg whites.Try to stir left and right and up and down, and try to stir as much as possible each time.

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