Eight-inch chiffon heart-shaped cake

2024-06-28 20:10:39  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Cake flour ( 90g )
Lemon juice ( 8 Drops )
White sugar ( 70g )
Milk ( 60g )
Salad oil ( 50g )
Eggs ( 4 )

How to make eight-inch chiffon heart-shaped cake

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    1.Prepare and weigh ingredients according to the ingredient list.

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    2.Open the eggs and place the egg whites and yolks in two containers.

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    3. Put the salad oil, milk and 20 grams of sugar into the egg yolk and use chopsticks Stir evenly, then stir in the flour.

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    4. Stir into a uniform paste without particles.

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    5.Put the remaining 1/3 of the sugar into the egg whites and beat with egg whites Beat until white with large bubbles.

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    6. Add the remaining 1/2 of the sugar and continue to beat for about 3-4 Minutes, the bubbles become smaller.

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    7. Beat the egg whites until they start to have texture, add the remaining sugar and beat.At this time, it is necessary to carefully observe the changes in the egg white.

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    8. Lift the egg beater at any time to see if the sharp corners on the egg white can be lifted When it tilts upward.If there is a sharp corner but it cannot be turned upward, you have to continue beating.It is ready until it becomes upward.The egg white at this time is very delicate, no bubbles, and has plasticity.

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    9.Pour half of the beaten egg white into the egg yolk batter.

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    10.Use the cutting and mixing method to mix well.Do not stir in circles as it is easy to defoam.

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    11. Stir evenly and then pour in the other half of the beaten egg whites.

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    12.Mix well using the same cutting and mixing method.

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    13. Pour the mixed batter into the 8-inch cake mold.Duan Ping knocked on the table two or three times to knock out the big bubbles.

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    14. Preheat the oven for five minutes and put it in the middle and lower layers.Heat it up and down to 130 degrees.Bake for 55 minutes.Ovens are different, so adjust the time appropriately based on experience.

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    15. When the time came, it came out of the oven.It was very beautiful, with no collapse or cracks.Pick up the mold and tap it gently a few times, place it upside down on the baking sheet, and let it cool at room temperature.

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    16.After drying, the mold stood up with a slight lift.If it doesn't come off, gently lift the mold's live bottom up with your hands to loosen it, and then flip it out.The surface that touches the grill is pressed with beautiful vertical lines.

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    17.The side that came out of the mold is flat, soft and spongey Same.

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