How to make 8-inch chiffon cake

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  1.A family portrait, egg yolk, milk, corn oil, salt and vanilla extract are placed Incubate in a pot, sprinkle low-gluten flour three times

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  2. Guo Sa San all over the flour

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  3.Materials for beating egg whites



4. Beat the egg whites at high speed until rough foam

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  5.Add 48 grams of fine sugar and beat at high speed until smooth, about 1.5 minutes

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  6.This level is enough

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  7.Now beat the egg yolks

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  8.Corn oil, milk, egg yolk, salt, lemon juice , incubate the vanilla extract first, then add 22 grams of powdered sugar and mix together, beat for about 5 seconds

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  9.Add the low-gluten flour sprinkled three times and beat at low speed for about 8 seconds

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  10. Take one-third of the egg whites and mix with the egg yolks evenly

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  11. Stir evenly Looks

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  12. Stir evenly and then pour into the remaining egg whites and continue to stir, up and down.Pay attention to the mixing techniques

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  13. Pour the egg batter into the mold, shake it a few times, and use Make a z-shaped cut with a toothpick

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  14. Preheat the oven to 150 degrees for 10 minutes, the thermometer shows 150 degree mold egg batter into the oven

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  15. The thermometer shows 150 degrees for 10 minutes.Looks

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  16.Finally set the oven to 150 degrees for 20 minutes and then turn to 125 degrees for 20 minutes., this is what it looks like in 20 minutes

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  17.This is a 125 degree rotation time of 20 minutes, The thermometer shows 125 degrees

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  18. When the time is up, poke it with a toothpick and it won’t stick.Take it.Remove from the inverted grid and cover with a wet towel

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  19.After cooling for 1 hour Take out the demoulding

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  20.Isn’t it cute

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  21.The cut cake is fluffy and full of flavor