Japanese chiffon cake (6 inches)

2024-06-28 21:01:49  Views 2 Comments 0

Ingredients

Egg white ( 160g (4-5 pieces) )
Fine sugar ( 40g )
Corn starch ( 5g )
Lemon juice ( a little )
Egg yolk ( 65g (3-4 pieces) )
Fine sugar ( 20g )
Salad oil ( 30g )
Milk ( 45g )
Low-gluten flour ( 70g )

Day How to make chiffon cake (6 inches)

  • Japanese chiffon cake (6 inch) Illustration of how to make 1

    1.Preheat the oven to 180 degrees for at least 10 minutes.Stir the milk, salad oil and 20g of fine sugar evenly

  • Japanese chiffon cake (6-inch) recipe 2

    2. Stirring After evenly adding the egg yolks and stirring evenly, no need to beat

  • Japanese chiffon cake (6-inch) recipe illustration 3

    3. Stir evenly Then sift in the low-gluten flour and mix well

  • Japanese chiffon cake (6-inch) recipe illustration 4

    4. Stir evenly Egg yolk paste

  • Japanese chiffon cake (6 inches) recipe illustration 5

    5. Add a little lemon juice to the egg whites and beat into fish foam.Eyes, mix fine sugar and cornstarch in three batches and add to egg whites to beat into wet foam

  • Japanese style chiffon Illustration of how to make a cake (6 inches) 6

    6.Add 1/3 of the egg whites into the egg yolk paste and stir evenly (do not stir in circles)

  • Japanese chiffon cake (6-inch) recipe illustration 7

    7. After stirring evenly, pour it all into the egg whites and stir evenly (do not stir in circles)

  • Japanese chiffon cake (6-inch) recipe illustration 8

    8. Pour the evenly stirred batter into a 6-inch mold, bake at 180 degrees for 30 minutes, turn it upside down to cool after taking it out of the oven

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