How to make 8-inch chiffon cake

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

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  2.The egg yolk and protein are separated, and the basin holding the egg white must be free of water and oil.

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  3.Put the white sugar in the egg yolk basin and stir with an egg beater until the sugar melts.

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  4. Pour in milk and corn oil and emulsify it for a much better effect.

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  5.Sift in low-gluten flour, 3 times if possible.

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  6.The stirred egg yolk paste falls like silk.

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  7. Beat the egg whites, I use Little Bear 125W, drop in the vinegar and use the first gear clockwise Beat at 60 times until thick and foamy, add 1/3 of the sugar.

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  8. Add 1/3 of the sugar when the egg whites are fine and fine.

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  9. Still go down to 100 and then add the last 1/3 when there are lines.of sugar.

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  10. Set the last setting to 200 again and carefully observe the changes in the meringue.Don't beat the egg whites.If the tip of the egg whites is like a chicken tail, it's not ready yet, then continue beating.If you are not sure, beat the egg whites again at the first speed.Check the egg beater at any time.Lift the egg beater to form an upright triangular tip..

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  11.Put 1/3 of the meringue into the egg yolk basin and stir evenly.Stir until it has a good color.

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  12. Pour the mixed egg yolk paste into the meringue basin and stir again Mix well.

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  13.The mixed egg yolk paste falls and the ribbon flows down the river.

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  14. At this time, the oven is preheated at 120 degrees.My movements are relatively slow, so I don’t need to do too much.Warm up early.

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  15. Lift the cake batter basin high and drop it into the mold.The purpose is Eliminate the little bubbles.

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  16.The egg yolk paste that is stirred in place cannot produce bubbles at all, not even small bubbles.No, just bump it twice and the surface will be smooth without scraping.

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  17.Put it into the oven.My oven is weird, 120 degrees for 80 minutes.Especially sexy little cracks.I fell twice from a height of 20cm.Dissipate some of the heat.

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  18. Then immediately put it on the grid upside down to cool, and take it off for more than two hours The model is better.

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  19. The cooled cake can be unmoulded.

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  20. Here is a picture on the side of the cake.

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  21.Picture of the finished product.