chiffon cake

2024-06-28 20:27:42  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Milk ( 65g )
Low-gluten flour ( 100g )
Caster sugar (add to egg whites) ( 60g )
Caster sugar (add to egg yolk) ( 25g )
Eggs ( 4 )
Sunflower oil ( 50g )

How to make chiffon cake

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    1.Prepare all ingredients

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    2.Egg white protein Separate, the basin holding the egg whites should be water-free and oil-free, and pour 25g of caster sugar into the egg yolks

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    3.Use a whisk to beat the egg yolks and caster sugar evenly

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    4.Put the sunflower seeds Pour the oil into the egg yolk paste and beat evenly until the egg yolk paste and oil are fully integrated

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    5.Pour the milk into the egg yolk paste and stir evenly

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    6.Sift the low-gluten flour into the egg yolks Paste

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    7.Use a rubber spatula to stir until there is no dry powder and stir evenly

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    8. Beat the egg white until it looks like fish eyes

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    9.Add one-third of the caster sugar to the egg whites

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    10. Beat until wet foam

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    11.Continue to beat until For dry foaming, caster sugar is added in three times during the beating of egg whites

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    12.Three-pointers Put one egg white into the batter

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    13. Stir quickly and evenly

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    14.Pour the mixed cake batter into the remaining egg whites

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    15. Stir quickly and evenly

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    16.Pour the mixed cake batter quickly into the mold, and shake the mold twice to knock out the big bubbles

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    17. Place the mold containing the cake batter on the baking sheet and place it in the second to last layer of the preheated oven at 150 degrees for about 50 minutes

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    18.Put it upside down on the grill immediately after taking it out of the oven

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    19. Unmold after cooling and cut into pieces to eat.It can also be used to make cream cakes

Tips

1.I always make chiffon without adding bubbles Beating powder, tartar powder, etc., because I make it myself just for health, so I don’t add these, just rely on eggs, the taste is already great
2.The egg whites must be beaten until they are dry and foamy, and the caster sugar is used to beat the egg whites.Add it in batches from time to time to help beat the egg whites.The basin holding the egg whites must be free of water and oil!
3.After the beaten egg whites are mixed with the batter, be sure to stir them quickly and not in circles to prevent the egg whites from defoaming and the cake from rising.
4.Eggs do not need to be precise to the gram.Generally, four medium-sized eggs are enough, and three large eggs are enough.
5.Corn oil can also be used as oil, as long as it is tasteless.Soybean oil and peanut oil cannot be used!
6.To determine whether the chiffon cake is cooked, you can insert a toothpick into the cake.If the toothpick comes out with no attachment, it is done.

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