Eight-inch chiffon cake

2024-06-28 21:01:42  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 5 )
Peanut oil ( 40g )
Flour ( 90g )
White sugar (egg white) ( 60g )
White sugar (egg yolk) ( 30g )
Water ( 70 grams )

How to make eight-inch chiffon cake

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    1.Weigh the ingredients

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    2.Prepare two oil-free and water-free containers, separate egg yolks and egg whites

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    3. Pour 30 grams of sugar, oil and water into a container with egg yolks and mix evenly, then sift in the flour

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    4.Sift in the flour and mix well and set aside the batter

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    5. Beat the egg whites at low speed Add half of the sugar to the fish eyes and beat

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    6.Send to the status below to join Beat another half of the sugar at high speed until stiff peaks

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    7. Lift the egg beater and there is Two pointed corners are enough

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    8. Add the beaten egg whites to the batter in three batches Cut in medium speed and mix well

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    9.Pour it into the mold and shake it flat a few times.When the bubbles pop out, preheat the oven from 200 degrees to 140 degrees and bake for 50 minutes

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    10. Remove from the oven and let cool.

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    11.Perfect demoulding

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    12.The internal tissue is very soft when cut open

Tips

Do not make circles when mixing the whipped egg whites and batter, otherwise it will disappear Soak and add a few drops of vinegar when beating the egg whites, which will increase the success rate of beating the egg whites.Mine did not drop any vinegar.

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