How to make eight-inch chiffon cake

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  1.Separate the egg white and egg yolk, put the egg white into an oil-free and water-free basin, do not drip into the egg yolk!

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  2. Beat the egg yolks and beat well

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  3. Add milk and oil and mix well until no oil is visible.This step is also important.Once the mixture is evenly mixed, it will be easier to add low-gluten flour later.

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  4.Sift in low-gluten flour in two batches (do not make circles, zigzag shape) Better)

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  5. Just mix the egg yolk paste until there are no particles, and set it aside.If the mixture is not evenly mixed, you can use the post-egg method.The method is introduced at the end.

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  6. Prepare to beat the egg whites.Add a few drops of lemon juice and beat at low speed.Add one-third of the sugar to the fish eyes.

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  7. Beat the egg whites at medium to high speed until finely and add the other third of the sugar p>

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  8. Beat until smooth and add the last third of the sugar.

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  9. Take a look at the state of the egg whites on the egg beater.If there is a hook, Soon.Beat until you have straight peaks, then change to low speed and beat twice on the edge to make the entire bowl of egg white even.

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  10. After the egg whites are beaten, preheat the oven to 120 degrees for 5-8 minutes ( The temperature of my oven is on the high side, you can adjust it slightly depending on the temperament of your oven).Scoop one-third of the egg white into the egg yolk paste and mix quickly (do not stir in circles as it will defoaming).You can flip it up and down like stir-fry.If you know how to do it, just follow your own method.

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  11.After mixing, add the other third

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  12.Finally pour it into a basin and mix well (the speed should be fast, don’t overdo it, defoaming will not be good), When the cake batter is fine after mixing, half the battle is won.

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  13. Slowly pour the cake batter into the mold from a height of ten centimeters, and then Shake it gently a few times and put it into the mold until it is about 70% full.

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  14. Put it in the oven and bake it at 120 degrees for 50 minutes (my oven temperature is too high, so you can Adjust it slightly depending on the temperament of your oven).The picture below is what it looked like in ten minutes, it climbed a little higher

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  15.Twenty minutes It looks like (I laughed because I made it in a hurry at ten o'clock in the evening)

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  16. Once it comes out of the oven, give it a light shake and it will buckle immediately.

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  17. Wait two or three hours for the cake to be completely cold and then remove it from the mold.The well-made cake comes off with just a touch of your hand.Ignore the little holes, I want to sleep, Kuaishou made it.

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  18.The cake that does not shrink or shrink is ready to eat

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  19.If the egg yolk paste is not stirred well when mixed with low-gluten flour and there are particles, you can use the egg yolk method ( 1.Mix milk and oil well 2.Add low-gluten flour and mix well 3.Beat the egg yolks and add to the batter and mix well).The steps for adding egg whites are the same.