Eight-inch chiffon cake

2024-06-29 01:08:25  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Cake flour ( 80g )
Corn starch ( 10 grams )
Milk ( 40 grams )
Corn oil ( 40g )
White sugar (in egg yolk) ( 20g )
White sugar (in egg whites) ( 45g )
Eggs ( 5 )
Lemon juice or white vinegar ( 3 drops )

How to make eight-inch chiffon cake

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    1.Prepare ingredients.

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    2. Pour the egg whites and yolks into different basins (the basin containing the egg whites must be oil-free No water.

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    3. Add egg yolks and sugar and mix well.

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    4.Put in the milk and corn oil in turn and stir well.

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    5.Sift in the flour and cornstarch.

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    6.Mix well (as fast as possible), do not over mix to avoid gluten.

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    7. Beat the egg whites with 15 grams of sugar.

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    8. Add 15 grams of sugar and continue to beat until bubbles form.

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    9. When the egg white has a few lines, add the last 15 grams of sugar and lemon juice, high speed Dismiss.

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    10. When the hook is pulled up, it will cause wet foaming.If you make a cake roll There is no need to continue to pass away, but you still have to continue to pass away when making chiffon.

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    11. When the upright tip is pulled up, it is dry foaming, so the protein Just send it away.

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    12. Add 1/3 of the egg whites to the egg yolk paste and mix well.

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    13.Pour the mixed batter back into the egg whites and mix well.

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    14. Pour the batter into the mold from a height (at this time, preheat the oven to 140 temperature for five minutes) and shake out the bubbles.

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    15. Bake at 140 degrees for 25 minutes, then bake at 170 degrees for 25 minutes.

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    16. After baking, turn it over and let it cool.

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    17.Remold.

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    18. Use matcha powder to sift into a dancing figure.

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    19. Finished product picture.

Tips

The basin containing the egg whites should be oil-free and water-free, and the sugar in the egg whites should be added in batches.Pour the batter into the mold from a high height to eliminate large bubbles.When mixing the batter, do not stir in circles to avoid defoaming.

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