Eight-inch chiffon cake

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

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 6 )
Low-gluten flour ( 90 grams )
White sugar ( 80 grams )
Milk ( 40g )
Corn oil ( 40g )
 Lemon juice ( appropriate amount )

How to make eight-inch chiffon cake

  • Illustration of how to make eight-inch chiffon cake 1

    1.Prepare the required ingredients

  • Illustration of how to make eight-inch chiffon cake 2

    2.Egg white and yolk Separate and put into an oil-free and water-free basin

  • Illustration of how to make eight-inch chiffon cake 3

    3.Pour in the corn oil

  • Illustration of how to make eight-inch chiffon cake 4

    4.Pour in milk

  • Eight-inch chiffon cake recipe illustration 5

    5.Use a whisk to make "Z" signs and stir evenly

  • Illustration of how to make eight-inch chiffon cake 6

    6.Sift in the low-gluten flour and stir evenly

  • Eight-inch chiffon cake recipe 7

    7.Add appropriate amount of lemon juice to the egg white

  • Illustration of how to make eight-inch chiffon cake 8

    8.Send to When soaking, add one-third of the sugar

  • Illustration of how to make eight-inch chiffon cake 9

    9. Continue to beat until thick and fine foam occurs.Add one-third of the sugar for the second time

  • Illustration of how to make eight-inch chiffon cake 10

    10. Continue until there are lines.Add the last third of sugar

  • Illustration of how to make eight-inch chiffon cake 11

    11. Beat the egg whites until dry and foamy.The egg container has upright sharp corners

  • Illustration of how to make eight-inch chiffon cake 12

    12.Put 1/3 of the egg white into the egg yolk paste Medium, stir evenly

  • Illustration of how to make eight-inch chiffon cake 13

    13.Pour the mixed batter into the egg whites and fold Mix evenly without making circles

  • Illustration of how to make eight-inch chiffon cake 14

    14.Pour the batter into the mold from a height, shake Make big bubbles

  • Illustration of how to make eight-inch chiffon cake 15

    15.The upper heat is 140℃, the lower heat is 150℃, after preheating Place in the oven and bake for 45 minutes

  • Eight-inch chiffon cake recipe 16

    16. Take it out and shake it a few times, then buckle it completely Cool and then unmold

  • Illustration of how to make eight-inch chiffon cake 17

    17.Cut into pieces and enjoy

Tips

If you don’t have lemon juice, you can use white vinegar instead , mainly to increase the stability of egg white and the effect of removing fishy smell.Be gentle when mixing the egg yolk paste to avoid gluten.When mixing the batter, do not stir in circles to avoid defoaming.Use the turning or cutting technique.The basin must be oil-free and water-free, and the egg whites should not be mixed with the egg yolks, which is not conducive to whipping.Oven temperatures are for reference only.

本文地址：https://food.baitai100.com/post/51965.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!

评论已关闭！