Eight-inch chiffon cake

2024-06-28 19:56:11  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( four )
Low-gluten flour ( 80 grams )
White sugar ( 60 grams )
Corn oil ( 30g )
Pure milk ( 35g )
White vinegar ( a few drops )

How to make eight-inch chiffon cake

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    1.Prepare two oil-free and water-free basins, separate the egg whites and egg yolks

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    2.Add 20 grams of sugar, 30 grams of corn oil, and 35 grams of pure milk to the egg yolk

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    3.Use a hand mixer to mix evenly

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    4.Sift in 80 grams of low-gluten flour

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    5.Use a manual egg beater to mix evenly.If there is no dry powder, Yes, don’t over mix.The egg yolk paste is ready

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    6. Add a few drops of white vinegar and 20 grams of sugar to the egg whites

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    7.Use an electric egg beater to beat until the fish has bubbles, then add the remaining sugar.,

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    8. Continue to beat the egg whites until they are wet and foamy, that is, lift the egg beater to bring the Make an upright curved hook

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    9. Take one-third of the meringue and add it to the egg yolk paste

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    10.Use a rubber spatula to mix evenly up and down.Do not stir in circles, otherwise it will be eliminated.Bubble

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    11. Pour the mixture from step 10 into the remaining meringue basin , preheat the oven to 150 degrees for five minutes

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    12. Use a rubber spatula to mix quickly up and down., the cake batter will be ready

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    13.Pour the mixed cake batter into eight inches.In the removable bottom mold, shake it a few times to release air bubbles

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    14.Put it in and preheat it Bake in the oven at 150 degrees for 40 minutes

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    15.When the time is up, take out the mold and shake it Shake out the heat a few times, turn it upside down on the baking grid, and let it cool naturally

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    16.Put After cooling, unmold easily

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    17.Cut into pieces and enjoy!

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