Ingredients
Flour ( 60g ) | Corn starch ( 15g ) |
Milk ( 40g ) | Corn oil ( 30g ) |
Eggs ( 4 ) | Sugar (egg yolk) ( 15g ) |
Sugar (egg white) ( 35g ) | Lemon juice ( 8 drops ) |
How to make 8-inch chiffon cake
1.Prepare materials.
2.Put the egg whites and yolks separately into a water-free and oil-free basin.
3. Add sugar, corn oil and milk to the egg yolk basin and stir well.
4. Add lemon juice to the egg whites and beat until the fish eyes are foamy.Add 15 grams of sugar and continue to beat.Until there are no big bubbles | As shown below, add 10 grams of sugar and beat.
5. Add 10 grams of sugar and beat until the egg white stands upright when the whisk is lifted.If it's sharp, just send it away.As shown below.
6. Take one-third of the egg white and add it to the egg yolk paste, stir up and down, and mix well.Never draw a circle.
7. Add the remaining egg white into the egg yolk paste and stir evenly.
8.Pour into the mold and preheat the oven to 170 degrees for 5 minutes.
9.Turn 180 degrees for 25 minutes.Wait...this is 10 minutes in the oven.
10. It’s a mockup, the raisins I put are all low.
11.Not bad!
12.Take a recent photo
13.Hahaha, not bad!
Tips
The key is to pay attention when whipping egg whites.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
