How to make eight-inch chiffon cake (zero failure, super detailed)

• 

  1.Egg yolks and egg whites should be separated, and there should be no water or oil in the basin.The egg whites should be frozen in the refrigerator for a while, and there should be ice on the side of the basin.

• 

  2.Preparation of egg yolk paste: add 30 grams of egg yolk Stir the white sugar evenly.

• 

  3. Add milk and corn oil to step 2 and stir Evenly let the egg yolks fully emulsify into a light color.

• 

  4.Sift in low-gluten flour and beat with egg Draw an uppercase letter shape, turn the basin while drawing, use the egg paste to touch the cake flour on the edge of the basin, do not deliberately use the egg beater to touch the cake flour, this step is very critical.

• 

  5.Write the mixed egg yolk paste on it If the number 8 does not disappear immediately, it means the egg yolk paste is ready.Preheat the oven for 10 minutes.

• 

  6. Protein paste production: take out from the refrigerator Frozen egg whites (never freeze the egg whites, just put them in the freezer for a few minutes.The purpose of freezing the egg whites is to make them better whipped), add fresh lemon juice and 60 grams of white sugar divided into three times.Add it to the egg whites and beat.This step should be done and I won’t show the picture.

• 

  7. Beat until stiff peaks, lift and beat.Just make sure the egg whites are sharp and not soft.

• 

  8.The most critical step is here, protein paste Many students fail in the last step of mixing with the egg yolk paste.First, take one-third of the egg whites and mix them with the egg yolk paste.See the next step for the specific method.

• 

  9. Just like a basin is a clock, from one o'clock to Use a silicone spatula to cut it vertically and diagonally at the seven o'clock position.Use the side of the silicone spatula to draw across the basin from the seven o'clock position to the eight o'clock position.Then lift the spatula upward at the eight o'clock position and turn the basin while stirring.Technique: Cutting, scratching, and lifting are just like drawing a J, but this J is slanted, not vertical.Another lazy technique is to use a manual egg beater to chop vertically up and down, just like chopping vegetables, up and down, but you must chop back and forth along the edge of the basin, do not chop in the middle, and rotate the basin while chopping up and down.

• 

  10. Pour the egg yolk paste mixed in step 8 Pour into the remaining protein paste and continue to mix evenly using cutting, scoring and lifting techniques.You cannot use the up and down method of chopping here, remember!

• 

  11.The mixed batter is ready to be put into the cake mold inside.

• 

  12. Pour the paste slowly at a height of 30 cm from the mold.Next, this is done to eliminate air bubbles in the paste.

• 

  13. Smooth the surface and put it in to preheat In the oven, I use a Midea 38L oven, set the upper and lower heat to 160 degrees for 25 minutes.Please set the time and temperature according to your own oven.

• 

  14. Bake and let cool before demoulding.Wind cake