Eight-inch chiffon cake (back-egg method)

2024-06-28 20:18:05  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 4 )
Oil ( 50g )
Milk ( 60g )
Sugar ( 70 grams )
Low-gluten flour ( 80g )
Salt ( 1g )
White vinegar ( A few drops )

Eight inches How to make chiffon cake (post-egg method)

  • Eight-inch chiffon cake (Back Egg Method) Illustration 1

    1. Finished product picture

  • Illustration of how to make eight-inch chiffon cake (back-egg method) 2

    2.Come again One piece

  • Illustration of how to make eight-inch chiffon cake (back-egg method) 3

    3. Separate the egg whites and yolks, and put the egg whites in the refrigerator for later use..

  • Illustration of how to make eight-inch chiffon cake (back-egg method) 4

    4. Put the milk and oil into a large bowl and use manual Beat the eggs evenly with a whisk until completely emulsified.

  • Illustration of how to make eight-inch chiffon cake (back-egg method) 5

    5. Sift low into the oil and milk mixture at one time powder, stir with egg beater in Z motion until there is no dry powder, then stir in circles for a few times until it becomes a fine batter.

  • Illustration of how to make eight-inch chiffon cake (back-egg method) 6

    6. Poke the egg yolk and add it to the batter, still Z Stir evenly to obtain a fine egg yolk paste.

  • Illustration of how to make eight-inch chiffon cake (back-egg method) 7

    7.Add a few drops of white vinegar to the egg whites, salt and sugar beforehand Mix well, add to the egg whites in three batches, beat with an electric egg beater until dry peaks form, small and pointed.At this time, preheat the oven to 150 degrees for 5 minutes.

  • Illustration of how to make eight-inch chiffon cake (back-egg method) 8

    8. Scoop 1/3 of the meringue and mix it with the egg yolk paste, Stir a few times, then pour it all into the remaining meringue and mix evenly.Use a combination of cutting and stirring to mix, and it will be mixed evenly in no time.

  • Illustration of how to make eight-inch chiffon cake (back-egg method) 9

    9. Pour the batter into the 8-inch mold from a height , scrape the batter, shake the mold a few times, put it in the preheated oven, bake the middle and lower layers at 130 degrees for 30 minutes, turn to 150 degrees and bake for another 30 minutes.If the cake is colored satisfactorily in the last ten minutes, you can cover it with tin foil.

  • Illustration of how to make eight-inch chiffon cake (back-egg method) 10

    10. After coming out of the oven, he fell down from a high place and fell upside down on the grill., it can be demoulded after one hour.

  • Illustration of eight-inch chiffon cake (back-egg method) 11

    11.The finished product is beautiful

Tips

Salt can be omitted, but in my opinion The cake will taste better if you add salt.If you like it sweeter, you can add sugar as appropriate.

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