Eight-inch chiffon cake

2024-06-28 21:01:36  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 80g )
Pure milk ( 50g )
Corn oil ( 50g )
Eggs ( 5 )
White sugar ( 90 grams )

How to make eight-inch chiffon cake

  • Eight-inch chiffon cake recipe 1

    1. Prepare the ingredients, weigh them and set them aside for later use.Divide the white sugar into two packages, one is 30 grams (for egg yolks) and the other is 60 grams ( for egg whites).

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    2. Separate the egg whites and place them in two oil-free and water-free stainless steel basins., the egg white must be filled with oil-free afternoon water.After separation, set aside the egg whites.Here's a little trick, you can separate the egg white by cracking the egg in half and then pouring it back and forth between the two shells.This method feels better than an egg white separator.

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    3.Add white sugar and oil to the egg yolks in sequence, and then stir until the oil is completely mixed in.Add the milk and sift out the cake flour.Gently mix the flour and egg yolk liquid until there are no obvious flour particles.Do not stir over to prevent the flour from developing gluten.

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    4.After processing the egg yolk, beat the egg white.Pour in 60 grams of white sugar in three batches, and just turn the whisk on to 1st level.If a lot of bubbles appear in the picture, add 1/3 white sugar.

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    5. Fine bubbles appear as shown in the picture, then 1/3.

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    6. If lines appear as shown, add the remaining 1/3 of the white sugar.

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    7. As shown in the picture, beat until the egg beater can hang up the triangular egg whites, that is You can turn it off to finish beating the egg whites.

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    8. Pour half of the egg whites into the egg yolks and stir.

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    9. Stirring technique, stir from bottom to top with silicon knife, remember not to scratch Circle it to avoid defoaming the egg whites.

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    10.Pour the finished cake batter into the remaining 1/2 Continue in the egg whites until no flour particles appear on the surface.

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    11.Put the cake batter into an 8-inch cake mold.When it is finished pouring , shake the mold to shoot out the bubbles.Preheat the oven to 155 degrees and bake for 55 minutes.

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    12. Rendering of the oven.Immediately after the oven is released, turn it upside down and wait for cooling before demoulding.

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    13.The picture shows the picture after demoulding.

Tips

1.Don’t overbeat the egg whites into tofu dregs.2.The eggs can be chilled before being used, which makes them easier to whip.3.If the temperature is too high for too long, it will cause the bread to crack.

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