Eight-inch chiffon cake

2024-06-28 19:52:43  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 5 )
Four ( 85g )
Milk ( 70g )
Corn oil ( 40g )
White sugar ( 50 grams )
White sugar ( 20g )
Lemon juice or a few drops of white vinegar ( About 10 drops )
Lead-free baking powder ( 1 gram )

Eight-inch Qi How to make chiffon cake

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    1.Required materials Group photo?

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    2.Egg yolks and egg whites are separated into two clean containers without oil or water.Inside, put the egg white liquid in the refrigerator until use.

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    3. Pour 20 grams of sugar, milk, and corn oil into the egg yolks and stir evenly., sift the flour into the egg yolk liquid.

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    4. Stir with a spatula

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    5. Just make sure the egg yolk paste has no particles and set aside.

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    6. Add a few drops of lemon juice to the egg white liquid (I used fresh lemon squeezed juice), beat with an electric egg beater for a few seconds, until it becomes foamy

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    7.Add 1/2 sugar and beat at low speed until fine lines

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    8. Add the remaining half of the sugar and continue beating for a few minutes, then beat at high speed until stiff peaks form.

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    9.Put the beaten egg whites into the egg yolk paste three times and stir quickly

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    10. Pour the mixed cake batter into the mold and drop it a few times to release air bubbles Put in the oven

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    11. (Preheat the oven to 160℃ before whipping the egg whites), Adjust the oven to 140℃ for about 45 minutes.The cake is out of the oven✌

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    12.From Take the cake out of the oven and press it twice, then turn it upside down on a cooling net

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    13.Waiting for cake Cool and remove from the mold, you're done! ✌

Tips

Everyone usually uses low-gluten flour when making cakes.I was too lazy to buy it, so I tried to use ordinary wheat core flour readily available at home.The cake tasted good and was economical.??

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