Eight-inch chiffon cake

2024-06-28 20:39:12  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 5 )
Low-gluten flour ( 80 Grams )
Milk ( 50 grams )
Corn oil ( 40g )
White sugar ( 60 grams )
White vinegar ( a few drops )

How to make eight-inch chiffon cake

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    1.Prepare the required materials

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    2.Egg yolk and Beat the egg whites in two water-free and oil-free basins

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    3. Add corn to egg yolk Stir the oil and milk evenly

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    4.Sift in low-gluten flour

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    5.Use a manual egg beater to gently stir evenly until the flour has no grains and the batter is smooth (do not Use a circular motion and a straight line to stir lightly and quickly, the batter will become glutenous if you use too much force)

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    6.Add a few drops of white vinegar to the egg whites, and beat with an electric egg beater at low speed until the egg whites form big bubbles.Add one-third of the white sugar

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    7. Beat the egg whites at medium speed until smooth, add 1/2 of the remaining sugar

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    8. When the egg whites are smooth and textured, add all the remaining sugar and continue beating

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    9.When the egg beater is lifted, there are small keratin proteins

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    10.Now preheat the oven at 160 degrees for 10 minutes

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    11.Put one-third of the meringue into the egg yolk paste, and use the up-and-down mixing method to quickly and evenly chop and mix evenly

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    12.Pour the evenly stirred egg yolk paste into the remaining meringue, and use the same up-and-down mixing method to mix evenly

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    13.The mixed cake batter is delicate and shiny without grains

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    14.Pour the cake batter into the eight-inch cake mold, lift the mold and shake it several times to release big bubbles

  • 15.Place in the preheated oven and bake at 160 degrees for 40 minutes

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    16.This is the result of baking for 20 minutes.It has climbed very high

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    17. When the oven time is up, take it out and let it cool down

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    18.After cooling, remove from the mold.Isn’t it beautiful?

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    19.Another effect Figure

Tips

When mixing the egg white and egg yolk paste, be sure not to stir in circles, as it will defoam and the cake will not rise.I beat the egg whites at medium speed.High speed may be faster, but it is not as delicate as medium speed

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