6-inch chiffon cake with zero failure

2024-06-28 20:20:32  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 50g )
Eggs ( 2 )
Milk ( 40g )
Corn oil ( 40g )
White sugar (put in egg yolks) ( 10 grams )
White sugar (put in egg whites) ( 40 grams )
Baking powder ( 2g )
Tower Tartar powder (vinegar/lemon juice is also acceptable) ( 1g )
6-inch chiffon cake recipe with zero failure
  • Illustration of how to make a 6-inch chiffon cake without failure 1

    1.Prepare materials

  • 6 inch chiffon cake zero Illustration of failed practices 2

    2.Add corn oil, 10 grams of sugar, and milk to the egg yolks and stir

  • 6-inch chiffon cake with zero failure Illustration of how to do it 3

    3.Sift in low-gluten flour and baking powder, stir evenly

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    4. Add tartar powder (or white vinegar or lemon juice) to the egg whites.Add 40 grams of white sugar powder three times and beat with an electric egg beater at high speed until the egg whites are not deformed when picked up by the egg beater

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    5. Spoon half of the egg white into the egg yolk paste, and turn it up and down (do not make circles) until it is almost evenly divided

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    6.Pour the remaining egg white into the egg yolk and continue to turn it up and down, do not turn it over It’s been too long, it’s almost enough to see that there is no white one

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    7.Cake Apply a layer of oil to the mold with a brush for easy release.Pour the egg batter into the mold.Preheat the oven to 165 degrees Celsius.Tap the cake batter on the table a few times to pop out the big bubbles.Then put it in the middle and lower racks of the oven for 45 minutes.

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    8. Ding dong, turn the cake over and put it on the grill.Cool.Once cooled, you can unmold it, decorate it, or eat it as it is.

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