Ingredients
Eggs (about 62 grams each) ( 4 pcs ) | Caster sugar (add to egg yolk) ( 25g ) |
Caster sugar (added to egg whites) ( 50g ) | Milk ( 40g ) |
Vegetable oil ( 25g ) | Low-gluten flour ( 90g ) |
How to make chiffon cake (18cm hollow mold)
1.Prepare all ingredients
2.Separate the egg white and egg yolk, put the egg white into the freezer of the refrigerator, and add 25g of sugar to the egg yolk p>
3.Mix the egg yolks and caster sugar evenly
5. Add cooking oil to the egg yolk paste and stir evenly
6.Use a flour sieve to sift in low-gluten flour
7.Use an egg beater to draw a W shape and stir the batter until there is no dry powder and stir evenly
8. Freeze the egg whites until ice particles appear around them, then take them out
9. Beat the egg into rough foam and add one-third of the caster sugar
10. Beat until thick and add one third of the caster sugar
11. Beat until texture appears and add the remaining caster sugar
12. Beat until dry peaks appear and the egg beater has sharp corners
13.If you cannot judge, you can turn the egg white basin upside down so that the egg white does not come out
14.Put one third of the egg white into the batter
15.Use an egg to draw a W shape and stir evenly
16.Pour the batter into the remaining meringue
17.Use a spatula to quickly stir and mix evenly
18.Put the mixed cake Pour the paste into the mold and shake it twice
19. Turn on the upper and lower oven 165 degrees, 30 minutes
20. Remove from the oven and let cool.Ready to eat
4.Add milk to the egg yolk paste and stir evenly
Tips
1.The basin used to beat egg whites must be oil-free and water-free.
2.The egg white must be beaten in place, otherwise the cake will collapse easily
3.When mixing the batter with an egg beater, draw a W shape and stir, there is very little flour, and there will be no gluten
4.Mine The oven temperature is on the high side, and a mechanically controlled oven can raise the temperature by 5-10 degrees
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