Ingredients
Low-gluten flour ( 50g ) | Pure milk (Tetra Pak packaging) ( 35g ) |
Corn oil (I used vegetable) ( 30g ) | White sugar (put in egg yolk) ( 15g ) |
2 Egg yolk ( ) | White sugar (put in the egg white) ( 25g ) |
2 egg whites ( ) | Vanilla extract ( a little ) |
Cream of tartar ( a little ) |
How to make 6-inch chiffon cake
1.First mix the milk and oil, stir until there are no big oil blooms
2.Prick the egg yolks and stir in the sugar
3. Stir well Pour milk and oil into the egg yolk paste and stir
4.Add cake flour and soak Beat the flour and stir well
5. Add white vinegar and essence, stir well, and put On the side
6. Beat the egg whites until they are frothy and white, add sugar,
7. Increase the egg beater to the highest speed and beat the egg whites until they form a right triangle.I This needs to be beaten at low speed
8. Beat the egg whites and add the egg yolks in 2 times batter, stir evenly,
9.Pour into a 6-inch cake mold and shake 2 times, preheat the oven to 150 degrees for 10 minutes,
10. Oven at 150 degrees, bake 35 minutes, must be preheated for 10 minutes (I use a small family oven)
11.Out of the oven
12.Baked, delicious,
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