Ingredients
Cake flour ( 100g ) | Egg liquid (for 4 eggs) ( 130g ) |
| Egg yolks (4 yolks) ( 60g ) | White sugar (for egg whites) ( 60g ) |
White sugar (for egg yolks) ( 25g ) | Milk ( 50g ) |
Corn oil ( 40g ) |
How to make an 8-inch perfect chiffon cake
1. Let’s take a group photo of the materials first.
2. Get a large basin without water and oil, put the egg yolk, oil, Add milk, sugar and white sugar and beat well.
3. Pour in the low-gluten flour and stir like stir-fry until there are no particles.
4. Beat the egg liquid until it becomes foamy, add 1/3 of the white sugar, Continue to beat, then add all the sugar one after another.
5. Beat the egg white until it lifts up and forms an inverted triangle, but it does not fall over.
6.Put 1/3 of the beaten egg whites into the egg yolks and fold After mixing evenly, add 1/3 and stir well.Don't mess around.Finally, pour the batter in the egg yolk basin into the egg white basin.If you like to eat nuts, you can add it at this time.I am.Add chopped walnuts and raisins, and stir evenly.
7. Pour the mixed batter into the mold, tip the mold 10 cm away , shake out the bubbles.
8.Preheat the oven to 180 degrees, and heat the middle layer up and down for 50 minutes.Finished
9. Take it out immediately, stir it 3 times, and immediately Place upside down on a baking sheet, let cool and then remove.
10.The inside is not soft, collapsed or wet, but the knife is not very good at cutting.Not pretty.One hundred percent success.
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