Six-inch chiffon cake

2024-06-28 20:24:21  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 50g )
Eggs ( 2 )
Sugar (egg yolk) ( 15g span> )
Milk ( 35g )
Sunflower oil ( 30g )
Sugar (protein) ( 25g )
Baking powder ( a little )
Cream of tartar ( a little )

Six inches How to make chiffon cake

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    1.Get ready All materials are available.

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    2. Prepare two water-free and oil-free basins, put the egg white and Separate the yolks.

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    3. Then put the milk, 15 grams of sugar and oil into the egg yolks and beat them manually Mix the eggs evenly.

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    4. Then stuff the low-gluten flour and baking powder into the egg yolk liquid and mix evenly.

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    5. Stir evenly into egg yolk paste and set aside.

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    6.Put the cream of tartar into the egg white.

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    7. Use a whisk to make fish-eye bubbles, add half of the sugar, and continue beating.

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    8.Put in the remaining sugar and continue beating until the texture does not disappear.

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    9. Beat until dry foam is reached, and small upright peaks appear after lifting the egg beater.Pointy.

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    10.Put 1/3 of the egg whites into the egg yolk paste and stir with a rubber knife Evenly.

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    11. Preheat the oven to 150 degrees.Pour the egg yolk paste into the remaining egg whites and mix evenly with a rubber spatula.

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    12. Pour the prepared batter into the mold, lift the mold and shake it a few times.Pop out any air bubbles, smooth the surface, and bake on the lower shelf of the oven for 45 minutes.

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    13.Ding! After taking it out of the oven, place it upside down on a baking sheet, let cool and unmold.

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    14.Finished product! Very beautiful!

Tips

Different ovens will have different temperatures.The main thing to pay attention to is beating the egg whites and stirring the egg yolk paste.

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