Six-inch chiffon cake (plain flour version)

2024-06-28 20:20:35  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Plain flour ( 50g )
Eggs ( 3 )
Water (milk) ( 35g )
Oil ( 30g )
Sugar ( 50g )
White vinegar (lemon juice) ( A few drops )

How to make six-inch chiffon cake (plain flour version)

  • Six-inch chiffon cake (plain flour version) recipe 1

    1.Weigh all materials and set aside

  • Recipe for six-inch chiffon cake (plain flour version) 2

    2. Separate the eggs in two basins to ensure they are clean and oil-free and water-free.There should be no yolk in the egg white

  • Six-inch chiffon cake (plain flour version) recipe 3

    3. Pour a quarter of the sugar, oil and water into the egg yolks, stir evenly, no oil can be seen Star status

  • Six-inch chiffon cake (plain flour version) recipe 4

    4.Sift the flour into the egg yolk basin twice , mix it quickly in a Z-shape.The mixed egg yolk paste is very delicate and has no dry powder (do not over-stir to prevent the gluten from affecting the pockets.Mix well and set aside for later use)

  • Six-inch chiffon cake (plain flour version) recipe 5

    5.Put a few drops of white vinegar into the egg white, beat the egg white until it becomes rough and add one-third of the sugar

  • Illustration of how to make six-inch chiffon cake (plain flour version) 6

    6.The egg whites are beaten finely, and the sugar is added for the second time

  • Illustration of how to make six-inch chiffon cake (plain flour version) 7

    7. Beat the egg whites until there are clear lines, pour in the remaining sugar

  • Illustration of how to make six-inch chiffon cake (plain flour version) 8

    8. Continue to beat the egg whites until the egg beater has an upright shape.With its small sharp corners, the egg whites will not fall off even if the egg whites are turned upside down (you can preheat the oven at 140 degrees for ten minutes)

  • Recipe for six-inch chiffon cake (plain flour version) 9

    9.Put one-third of the beaten egg whites into the egg yolk paste, and mix evenly using the stirring technique.Be sure to do it quickly and do not make circles to avoid the egg whites.Defoaming

  • Six-inch chiffon cake (plain flour version) recipe 10

    10.Pour into the remaining egg whites, all Mix well

  • Illustration of how to make six-inch chiffon cake (plain flour version) 11

    11.Completely mixed cake batter, very delicate , thick

  • Six-inch chiffon cake (plain flour version) recipe 12

    12. Pour the cake batter into the mold and spread it Place a towel on a flat surface, pick it up and shake it twice, then place it in the middle and lower racks of the oven at 140 degrees for fifty minutes

  • Illustration of making six-inch chiffon cake (plain flour version) 1313.The time is up.When the baked chiffon comes out of the oven, shake it hard twice and then flip it upside down immediately.I usually take three hours to remove it from the mold.It looks better
  • Illustration of how to make six-inch chiffon cake (plain flour version) 14

    14.The height is high, and the taste is also good, very delicate

Tips

Do I have made chiffon many times, and now I feel that chiffon is really not difficult.It just depends on the beating and mixing of the egg whites.Generally, the egg whites are beaten well, and then do not defoaming.The chiffon will rise very high...When the eggs are separated, There must be no water or yolk in the egg white, otherwise it won't be able to be beaten...The temperature of the oven depends on you.My 140 may not be suitable for your oven.I put more sugar in the recipe., you can also adjust it yourself...I wish everyone success, if it doesn't work once, just do it a few more times, that's how I am, haha

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