Ingredients
Low-gluten flour ( 50g ) | Corn starch ( 10g ) |
Sugar (egg white) ( 50g ) | Sugar (egg yolk) ( 6 to 8 grams ) |
Corn oil ( 50 grams ) | Milk ( 30g ) |
Eggs ( 3 ) | Egg whites ( 2 pieces ) |
Lemon juice ( 6 drops ) |
How to make 6-inch chiffon cake
1. Prepare materials as shown below.
2. First beat the egg whites, add lemon juice and 20 grams of sugar until the egg whites are as shown below..Beat the eggs at high speed for 1 minute.
3. Add 20 grams of sugar and continue to beat.Add 10 grams of sugar until a curved groove appears.As shown below.
4.Corn oil and milk.As shown below.
5. Beat corn oil and milk with a whisk at low speed until milky white.As shown below.
6. Mix corn oil and milk and add egg yolk, as shown below.
7.Use a whisk to beat at low speed for 5 seconds and add 6 grams of sugar, as shown below.
8. Sift in the low-gluten flour, and I use a whisk to beat at low speed for 5 seconds.As shown below.
9. Take one-third of the egg white and pour it into the egg yolk paste.As shown below.
10. Stir evenly, as shown below.
11.Pour the remaining egg white into the egg yolk paste basin.Stir up and down, don't make circles! As shown below.
12. Stir evenly.As shown below.
13.Pour into a 6-inch mold.Pop out the bubbles.Preheat the oven to 150 degrees for 6 minutes.
14.Oven at 160 degrees for 35 minutes?
15. is out.Perfect...
16.Principle
17. Here is a picture
18.This is the top
Tips
You must do it carefully step by step in order to bake the best cake.I would also like to say a special thank you to Brother Li Zhenping.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
