Ingredients
About 65g eggs ( 5 ) | Fine sugar (egg yolk) ( 35g ) |
Fine sugar (egg white) ( 40g ) | Milk ( 60g ) |
Corn oil ( 40g ) | Cake mix ( 120g ) |
How to make 8-inch chiffon cake
2. Separate egg white and yolk, pay attention! The egg white bowl must be free of oil and water, otherwise it will be difficult to pass.When separating egg yolks, prepare a small bowl.If you encounter eggs with cloudy whites and yolks, you can separate them in time.If the egg yolk is mixed into the egg white, it will not be easy to beat.
3.Weigh 35g of fine sugar and pour it into the egg yolk basin
4. Low-gluten wheat flour 120g.I have tried using 100g flour before and found liquid leakage.You can also make slight adjustments according to the actual situation.
5.Add 60g milk into the egg yolk basin and stir evenly
6.Add 40g of corn oil into the egg yolk basin and stir evenly
7. Sift the prepared flour into the egg yolk basin.The purpose of using the sieve is to avoid the appearance of dough lumps that will affect the taste of the cake.
8.Stir until evenly
9. Now let’s prepare for beating the egg whites, weigh 40g of fine sugar
10. Use a whisk to beat the egg white liquid.When the egg white liquid appears into a uniform large foam, pour 1/3 of the 40g fine sugar into the basin and continue.Dismiss.When the foam is slightly finer, pour in 1/3 of the sugar and continue to beat
11.Last 1 Pour/3 of the fine sugar into the egg white basin, and beat the egg white liquid until it becomes creamy.
12. Divide the beaten egg white into 3 equal parts, add 1/3 to the egg yolk liquid and mix well, then add 1/3 and continue mixing evenly
13. Pour the evenly stirred egg yolk and egg white mixture into the remaining 1/3 of the egg white basin.This tossing is to allow the egg yolk and egg white mixture to be fully stirred evenly without Let the egg yolk liquid sink to the bottom! (It always feels like a tongue twister -_-)
14. Stir evenly and pour Put it into the mold (I use an 8-inch live-bottom mold, which has the advantage of easy release.The disadvantage is that if the mixture is dilute, it will leak)
15.150 degrees, heating up and down, 60 minutes
16.After the cake is baked, turn it upside down to cool.The purpose of the inversion is to prevent the cake from collapsing and not looking good
17.After drying, use demoulding Just remove the mold with a knife! A delicious chiffon cake is ready^_^
18.If you are interested , you can continue to whip the whipping cream (20g fine sugar and 200ml whipping cream, add ice in a basin to whip), spread the cream evenly on the cake, add some fruit, it will become a delicious creamy fruit cake ~ Homemade cake is authentic Ingredients, the taste is much better than the cakes sold in the market! ^_^Everyone, please give it a try!
1.Choose 5 eggs of about 65g
Tips
1.The egg white basin must be oil-free, water-free, and egg yolk-free for easy whipping;
2.When whipping light cream, you need to put ice on the bottom of the basin.
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