How to make 6-inch chiffon cake (2-egg version)

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  1. Prepare all the ingredients, I like to use duck eggs.Beginners are advised to use eggs

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  2.The protein and yolk are separated cleanly, and the egg white is Refrigerate.Process the egg yolks first.Add 2 egg yolks with 10 grams of sugar, corn oil, and milk (mix warm water with milk powder) and use an electric egg beater to beat evenly without separation of water and oil.

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  3. Pour in the low flour that has been sifted three times, and use Using the spatula in a quick Z-shape, no flour or particles can be seen, and mix until smooth.The egg yolk paste is ready.

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  4. Refrigerated egg whites are easier to whip and less likely to defoam.

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  5.First add one gram of salt and beat for 10 seconds, then add Add 40 grams of sugar in 3 portions and beat slowly.

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  6.It is easy for many people to beat like this.When the egg beater is turned upside down, the hook is also curved, so it's almost done.Beat slowly at a low speed for a while.

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  7.After beating like this, lift the egg beater basin It’s OK if the meringue is straight

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  8. Divide into 2 times, pour Pour in the meringue, do not stir in circles, turn it over once and then pour in the rest.If you cannot see the egg white, just mix it evenly.

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  9. I made 2, the recipe is a 6-inch Preheat the oven in advance to 160 degrees for 5 minutes, and then to 145 degrees for 40 minutes.

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  10. I have done it many times and the difference between 2 eggs and 3 eggs The height is just different.The 3-egg version is also mentioned.It is not as soft as the 2-egg version, but the taste is very good.Give it a try!

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  11. Cut slowly, I don’t often leave messages here If you don’t see it, just join my group 369118607 if you want to learn