Chiffon cake - eight inches

2024-06-28 19:45:53  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 80g )
Milk ( 50 Grams )
Corn oil ( 40 grams )
Eggs ( 5 )
Sugar ( 30 grams (put in egg yolk) )
Sugar ( 60 grams (put in egg whites) )
Cream of tartar ( Adequate amount (just put a little) )

Chiffon cake - eight-inch recipe

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    1. Prepare the ingredients and weigh them.

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    2.Take two clean and oil-free basins and separate the egg whites and yolks.come out.

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    3. Beat the egg yolks evenly with a manual egg beater, then add the corn Beat oil, milk and 30 grams of sugar until smooth.

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    4.Sift the low-gluten flour into the egg yolk liquid.

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    5. Stir gently and evenly, do not over-stir to avoid gluten in the flour.

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    6.Add tartar powder and 30 grams of sugar to the egg whites.

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    7.Use an electric whisk to beat until sticky, then add the remaining 30 grams of sugar.

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    8. Continue to beat until hard foam is formed, that is, lift the whisk and bring it out The protein has an upright pointed shape.

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    9. Take 1/3 of the beaten egg whites and put it into the egg yolk paste.

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    10.Use a spatula to stir evenly.

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    11. Add the remaining egg whites and stir evenly.(The mixed state should be a relatively thick and even light yellow color)

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    12.Preheat the oven to 160 degrees.Pour the mixed cake batter into the mold and smooth the surface.Hold the mold with your hand and shake it twice on the table to knock out the big bubbles inside.

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    13.Put it in the lower layer of the oven (my home is a three-layer oven), 160 degrees Bake over high and low heat for about 55 minutes.

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    14. Take the baked cake out of the oven and shake it immediately.Place upside down on a baking sheet, cool and then unmold.

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    15.Picture of the finished product, which can be cut into pieces or used as a basic cake.Make various decorated cakes.

Tips

There are two keys to the success of chiffon cake.First, the egg whites must be fully beaten.
Second, when mixing the egg yolk paste with the whipped egg white, you must pay attention to the technique to avoid defoaming.Use a technique similar to stir-frying, and stir from the bottom up.
The chiffon cake needs to rely on the adhesion of the mold wall to climb up, so when baking the chiffon, you cannot use an anti-stick cake mold, and you cannot apply grease around the mold, otherwise the chiffon will not grow taller.
One last point, you must control the temperament of your own oven, because all oven temperatures are different.Only by mastering the temperature of the oven can you avoid cracking, overheating and undercooking.

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