Chiffon cake---eight inches

2024-06-28 20:38:17  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 5 )
Fine sugar (in egg yolk) ( 30g )
Castor sugar (in egg whites) ( 60g )
Low-gluten flour ( 85g )
Milk ( 40g )
Corn oil ( 40g )
Lemon juice ( a few drops )

Chiffon cake---eight-inch recipe

  • Chiffon cake---eight-inch recipe illustration 1

    1. Prepare all materials and weigh them for later use.

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    2.Use two clean oil-free and water-free containers to put the egg whites Separate egg yolks.

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    3. Beat the egg yolk with a manual egg beater, then add corn oil , milk, sugar, mix thoroughly.

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    4. After stirring evenly, sift in low-gluten flour.
    After sifting the low-gluten flour, stir gently until there are no particles.Do not over-stir.

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    5.Add a few drops of lemon juice to the egg whites and beat the egg whites at low speed with an electric egg beater.When fish-eye bubbles appear, add 1/3 of the fine sugar and continue beating.

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    6.When the protein volume becomes larger and the bubbles become smaller, add 1/3.Continue to beat the fine sugar at low speed.

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    7. When the egg white has lines, the bubbles become fine, but still flow.Add 1/3 of the fine sugar when beating, then turn to high speed and continue beating

  • Chiffon Cake---Eight Inch Illustration of how to do it 8

    8.Until you can pull out a short, sharp right angle when you lift the whisk, the egg whites have been beaten successfully.

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    9. Add one-third of the egg whites to the egg yolk paste and stir Evenly, do not draw circles to prevent defoaming.At this time, the oven is preheated to 130 degrees.

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    10.Mix well

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    11. Stir evenly, then pour it back into the egg white basin, and stir evenly with the remaining egg whites

  • Chiffon cake---Illustration of eight-inch recipe 12

    12.The mixed cake batter is thicker.If it is thinner, either the egg whites are not thickened or the egg whites are not thickened.Defoaming during mixing will cause the cake to fail to rise or become dented

  • Chiffon cake---eight-inch Practice illustration 13

    13.Pour the mixed cake batter into the mold, then hold the mold and shake it gently twice to release big bubbles.

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    14.Put it into the middle layer of the preheated oven, 130 degrees, about 50 minutes.(The time and temperature are for reference only, the specific time is based on your own oven temperature)

  • Chiffon Cake---Eight Illustration of how to make an inch 15

    15. Take it out immediately when the "ding" time is up.After it is out of the oven, lift the mold and drop it from 30 cm a few times to shake out the heat from the cake body.Then turn it upside down on the baking grid and let it cool.It also acts as a pull-down function to prevent the cake from collapsing.

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    16.After cooling completely, remove from the mold.

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    17.After incision

  • Chiffon cake---Illustration of eight-inch recipe 18

    18.Finished product

Tips

When mixing egg whites and egg yolks, be sure not to beat them, but to stir them.Or make a Z sign to avoid defoaming.
During the baking process, do not adjust the temperature too much in a short period of time, and do not open the oven door for too long or too many times.Rapid changes in temperature will also cause the cake to shrink.

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