eight How to make the one-inch honey chiffon cake

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  1. Prepare all containers and drain them with kitchen paper.Do not bring water or oil.At the same time, prepare the required materials for later use.

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  2.Weigh 90g of the required flour and sift it.(The COFCO Xiangxue cake mix I used is very fine)

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  3. Combine egg white and Separate egg yolks.

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  4. Mix the weighed sugar, honey, vegetable oil and milk with the egg yolks and cut into pieces Mix evenly into a paste.

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  5.Add the weighed cake flour, cut and mix like this until there are no particles The paste should be made to avoid gluten formation (mix with a spatula or manual egg beater).The batter should be stirred until it is lifted down and has obvious lines and will not spread easily.

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  6.At this time, first turn on the oven and preheat it at 120 degrees for 10 minutes.Then, add a few drops of lemon juice to the egg whites, and then add half of the white sugar to beat the egg whites (the white sugar can also be added at once).The egg whites should be whipped according to the setting of the egg beater.I usually use the medium setting.Then add the remaining sugar and continue to beat until it looks like the picture, and beat for about half a minute, until it is upside down and does not fall down.

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  7.Put 1/3 of the beaten egg white into the egg yolk paste and cut into pieces.Mix well.

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  8. Pour the beaten eggs into the remaining part and continue cutting.Semi-uniform.

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  9.Put the evenly mixed cake batter into the mold and shake it a few times Push out the small bubbles inside.

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  10. Adjust the oven to 110 degrees for 45 minutes; then adjust the temperature again Bake at 120 degrees for 15 minutes.

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  11. Bake until the surface is slightly browned, take it out, and place a cloth on the table.Shake it left and right a few times to knock out the heat, turn it upside down immediately, wait for the temperature to drop before removing it from the mold, or use the ejector to remove it if you can't wait.

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  12.This is the finished product.The upper and lower layers have a slightly thicker caramel color.There is a fluffy cake core inside, which I prefer.