Six-inch chiffon cake

2024-06-28 20:29:45  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 50g )
White sugar ( 50g )
Milk ( 30g )
Eggs ( 3 )
Corn oil ( 25g )
Vinegar ( 3 drops )
Vanilla extract ( 3 drops )

How to make six-inch chiffon cake

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    1.Here is a beautiful picture of the finished product.

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    2.All the required ingredients are weighed accurately.

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    3. Separate the egg yolk and protein.The two basins must be free of water and oil..

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    4.Put 20 grams of white sugar into the egg yolk.

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    5. Add 3 drops of vanilla extract.

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    6.Add vanilla extract and white sugar to the egg yolks, mix well and then add corn oil.

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    7. Stir the egg liquid evenly and add 30 grams of milk.

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    8.Add sifted flour.

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    9.Use a manual egg beater to stir evenly.

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    10. Stir into smooth egg liquid.

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    11. Add three drops of white vinegar to the egg whites and beat with an electric egg beater for one minute.

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    12. Beat until bubble eyes appear.

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    13.Add 10 grams of sugar and beat for one minute.

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    14.Add 10 grams of white sugar for the second time and beat for one minute.

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    15. Add 10 grams of white sugar for the third time and beat for one minute to form upright little ones.sharp corners.

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    16.Put 1/3 of the meringue into the egg liquid and stir evenly.At this time, preheat the oven to 150 degrees for 10 minutes.

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    17.Put the remaining meringue into the egg yolk liquid and stir evenly.

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    18. Stir quickly.Be careful not to draw a circle, use a single word or a tic-tac to stir.

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    19. Pour the mixed egg liquid vertically into the mold.Shake gently twice to release the bubbles in the egg liquid.Place in the preheated oven, heat up and down to 150 degrees, and bake for 40 minutes.

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    20. After baking, flip it upside down and remove from the mold after two hours.

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    21. Prepare to demould after two hours.

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    22.The delicious chiffon cake is ready.

Tips

The egg whites and egg yolks must be beaten into two oil-free and water-free basins.Pay attention to the mixing technique, do not make circles when stirring the egg liquid, use a single or tic-tac-toe mixing technique.Everyone's oven is different, so please set the time and temperature according to your own oven temperature.

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