Ingredients
Low-gluten flour ( 82g ) | Corn oil ( 40g ) |
Pure milk ( 46g ) | About 60g of refrigerated eggs ( 5 pieces ) |
White sugar ( 65g ) | White vinegar (or lemon juice) ( 4 drops ) |
Salt ( 2 grams ) |
How to make 8-inch chiffon cake
1.Prepare all materials...
2.Separate egg whites and yolks (the container containing egg whites must be dry, water-free and oil-free.)
3.Add corn oil, milk, and 10 grams of white sugar to the egg yolks and beat them manually Stir in a circular motion until evenly mixed.
4.Sift in the low-gluten flour...If the damp low-gluten flour has a grainy texture, it is best It is best to sift 3 times before adding.
5. The above can be repeated to draw the Z word, stir the fine dry powder as shown in the egg yolk paste it is done.Don’t draw circles and mess around! In order to avoid gluten from low flour.
6.Add salt and white vinegar to the egg white first and add the remaining white vinegar in 3 batches Use an electric egg beater to beat the sugar into hard foam, as shown in the picture, it should be fine and shiny.
7. First divide a small portion of the meringue into the egg yolk paste, and use a rubber spatula from Repeat from the edge of the pot to the middle and then to the bottom to mix evenly...
8. Again Mix the remaining meringue in the same way evenly.Do not stir in circles to prevent the meringue from defoaming and causing the cake to not expand.》
9.Preheat the oven to 150 degrees in advance...Place the middle and lower layers on the baking sheet, the upper tube is 140 degrees and the lower tube is 150 degrees...
10.5 minutes...
11.Continue… …
12.20 minutes...
13. Tips: The surface should be dry...the cake will fall back and stop growing taller and then bake for a while.It takes 50 minutes to bake...
14. Once the cake is out of the oven, gently drop it on the table.When it falls back, immediately hang it upside down...as shown in the picture
15.Cool thoroughly...take off with bare hands Mold
16.360-degree no-death angle...
17.A high-definition picture...
18. Yogurt cake...
19.Happy birthday
Tips Shi
My 32 Changdi oven...the temperature is for reference only.If the weather is hot, refrigerate the separated egg whites before using.The key is to be familiar with and master your own oven.No need to go into details.As long as you master the few points I reminded you, the cake will be very simple.
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