Ingredients
Slow-laying fresh eggs ( 4 pcs ) | Low-gluten flour ( 73g ) |
Clear water ( 40g ) | Corn oil ( 40g span> ) |
White sugar (egg yolk) ( 20g ) | White sugar (egg egg white) ( 60g ) |
White vinegar ( a few drops ) |
How to make chiffon cake
1.Weigh all the required ingredients separately
2.Mix cooking oil, sugar and water together, and stir continuously with a manual egg beater
3.Separate the fresh egg whites and egg yolks into a clean basin without oil and water
4.Pour the egg yolk into the stirred liquid and stir evenly
5.Sifter in Low-gluten flour
6. Stir vigorously and quickly until there are no particles, lift the egg batter and drip slowly p>
7.Add 1/3 of the white sugar and a few drops of white vinegar to the egg whites, beat with an electric egg beater at high speed Until the bubbles are larger
8.Add 1/3 of the white sugar and beat until smooth p>
9.Finally add the remaining sugar and beat until nine points (a little curved state) p>
10.Put 1/3 of the meringue into the egg yolk paste and quickly stir evenly
11.Pour the batter into the meringue and mix quickly evenly
13. Smooth with a scraper, Shake lightly a few times to release air bubbles
14. Place in the preheated oven, 130℃ Bake for 50 minutes
15.After taking out the oven, drop it from a height of about 30 cm, turn it upside down and let it cool
16.Press the edge with your hands to release the mold
17. It can be used as breakfast or afternoon tea.
12. Pour the cake batter into the eight-inch mold (the cake batter is poured into the mold intermittently, and the cake batter is also intermittently poured into the mold.It will not be easy to flatten, you need to use a scraper to smooth it)
Tips
1.The egg whites must be placed in a clean, water-free and oil-free basin;
2.Adjust the temperature according to your own oven;
3.Pay attention to the method of mixing the cake batter.
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