Eight-inch chiffon cake

2024-06-28 20:13:17  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 4 )
Low-gluten flour ( 80 grams )
White sugar ( 60 grams )
Milk ( 40g )
Corn oil ( 40g )
White vinegar ( 2 drops )

How to make eight-inch chiffon cake

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    1.Prepare the required materials.

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    2. Use an egg separator to put the egg whites and egg yolks into two water-free oil in the basin.

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    3. Pour 20 grams of sugar into the egg yolks and beat the sugar with a manual egg beater until melted.

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    4. Pour in corn oil and milk.

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    5. Pour in the corn oil and milk and stir evenly.

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    6.Sift in low-gluten flour.

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    7. Stir evenly into egg yolk paste.

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    8. Then beat the egg whites until they are thick and foamy with an electric egg beater at high speed.Pour in one-third of the remaining sugar and two drops of white vinegar.

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    9. When it reaches a fine foam, pour in another third of the sugar and set aside.Keep going.

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    10. After the egg whites become slightly textured, pour in the remaining sugar.

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    11. Beat the egg whites until they have small peaks.

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    12. Take one-third of the egg white and put it into the egg yolk paste, use a silicone spatula to lightly Stir gently.

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    13. Stir evenly and then add one third of the egg whites and stir evenly..(Put the egg whites into the egg yolk batter three times).This is the mixed cake batter.

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    14.Preheat the oven to 110 degrees in advance.Pour the cake batter into an eight-inch mold, tap lightly to release air bubbles, and bake the middle layer at 110 degrees for 50 minutes.

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    15. After baking, turn it upside down and remove from the mold after cooling.

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    16.Finished Picture

Tips

The temperature can be adjusted flexibly according to your own oven.Pay attention during the baking process.Don't burn it.

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