Ingredients
Egg yolk ( 4 pieces ) | Fine sugar ( 25g ) |
Low Gluten flour ( 56g ) | Corn starch ( 12g ) |
Salt ( 1g ) | Milk ( 36g ) |
Salad oil ( 32g ) | Egg whites ( 4 ) |
Fine sugar ( 50 grams ) | Lemon juice ( a few drops ) |
How to make 8-inch chiffon cake
1.Prepare all ingredients
3.High altitude sieve into the mixed powder of low powder starch salt
4.Pour in milk and salad oil
5. Stir the batter evenly using horizontal strokes, do not stir in circles
6.Add one-third of the sugar and a few drops of lemon juice to the egg whites, and beat with an electric egg beater
7. When the fish eyes are frothy, add half of the remaining sugar and continue beating
8.When it becomes thick and white, add the remaining sugar and continue beating
9. Beat the egg whites until texture appears, lift the whisk and the egg whites naturally bend, as shown in the picture, this state is the best for baking chiffon
10.Pour one-third of the egg white into the egg yolk paste, cut and mix evenly
11.Then pour into the egg white basin
12.Cut and mix evenly
13.Pour it into the 8-inch mold.I can use the hard mold to make chiffon.Who says it can’t be done? I succeed every time and it’s easy to demould.
14. Preheat the oven, heat the bottom layer to 150 degrees, about 45 minutes
15.It will puff up after 15 minutes of baking
16.What it looks like in 30 minutes
17.Not at all Crack
18.After taking out the oven, turn it upside down and cool it
2. Add 25 grams of fine sugar to the egg yolks and beat with a manual egg beater until the sugar melts and the egg liquid turns white
19.The internal structure is delicate and the taste is perfect!
Tips
1.Chiffon cake needs to separate egg whites and egg yolks, so pay special attention when dividing the eggs.Do not let the egg whites get a trace of water, oil or egg yolks.The egg beaters and egg beating basins should also be cleaned and completely wiped dry.share.
2.When beating egg whites, be sure to beat the egg whites until they are hard and foamy, that is, when you pull up the egg beater, the tip of the egg whites can stand upright without sagging.Otherwise, the cake will not rise easily or shrink easily.You can add a small amount of cream of tartar, lemon juice or white vinegar when beating the egg whites, so that the egg whites will be easier to beat and more stable.3.After sifting in the flour, use a rubber spatula to gently cut and mix evenly.Do not stir hard or stir for too long.
4.When mixing the beaten egg white and egg yolk paste, first add 1/3 of the egg white to the egg yolk paste, stir evenly, and then pour all of it into the egg white.The movement must be light and fast.If the mixture is If you do it for too long or too hard, the beaten egg whites will defoam, the batter will become thin, and the baked cake will collapse.
5.Do not apply oil to the chiffon cake model, because the batter of the chiffon cake must expand upwards by adhering to the walls of the model.If there is oil, it will lose its adhesion.
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