6 inch chiffon cake

2024-06-29 01:40:43  Views 2 Comments 0

Ingredients

Egg yolk ( 2 pieces )
Fine sugar ( 15g )
Low Gluten flour ( 50g )
Baking powder ( 1g )
Salt ( 0.5g )
Milk ( 30g )
Salad oil ( 30g )
Egg whites ( 2 )
Fine sugar ( 30g )
Lemon juice ( a few drops )

How to make a 6-inch chiffon cake

  • 6-inch chiffon cake recipe 1

    1.Prepare all ingredients

    • 6-inch chiffon cake recipe 2

    2.Add 15 grams of fine sugar to egg yolks and beat with a manual egg beater until the sugar melts,

  • 6-inch chiffon cake recipe 3

    3.Sift in the mixture of low powder, baking powder and salt

  • 6-inch chiffon cake recipe 4

    4.Pour in the mixture of milk and salad oil

  • 6-inch chiffon cake recipe illustration 5

    5.Cut and mix evenly, be careful not to stir, as gluten may develop

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    6. Beat the egg whites with lemon juice and half of 30 grams of sugar with an electric whisk.When a lot of thick foam appears, add the other half of the sugar

  • 6-inch chiffon cake recipe 7

    7. Beat until hard foam, as shown in the picture

  • 6-inch chiffon cake recipe 88. Add one-third of the egg whites to the egg yolk liquid and mix evenly
  • 6-inch chiffon cake recipe 9

    9.Pour the mixed egg yolk liquid into the egg whites

  • 6-inch chiffon cake recipe 10

    10.Cut and mix quickly and evenly, do not stir to avoid defoaming

  • 6 inch Qi Illustration of how to make wind cake 11

    11.Pour into a 6-inch mold, hold the mold with both hands and shake it hard twice on the ground

  • 6 inch Illustration of how to make chiffon cake 12

  • 6-inch chiffon cake recipe 13

    13.The cake is cooled upside down after being baked

    • 6-inch chiffon cake recipe 14

    14.Let cool and then unmold and you can eat

Tips

1.Chiffon cake needs to separate the egg white and egg yolk, so before dividing When making eggs, special attention should be paid not to let the egg whites get a trace of water, oil or egg yolk.The egg beaters and egg beating basins should also be cleaned and completely wiped dry.
2.When beating egg whites, be sure to beat the egg whites until they are hard and foamy, that is, when you pull up the egg beater, the tip of the egg whites can stand upright without sagging.Otherwise, the cake will not rise easily or shrink easily.You can add a small amount of cream of tartar, lemon juice or white vinegar when beating the egg whites, so that the egg whites will be easier to beat and more stable.
3.When adding salad oil and milk, add one spoonful and mix well before adding the second spoonful.Do not add them all at once, otherwise the mixing will be uneven.4.After sifting in the flour, use a rubber spatula to gently cut and mix evenly.Do not stir hard or stir for too long.
5.When mixing the beaten egg white and egg yolk paste, first add 1/3 of the egg white to the egg yolk paste, stir evenly, and then pour all of it into the egg white.The movement must be light and fast.If the mixture is If you do it for too long or too hard, the beaten egg whites will defoam, the batter will become thin, and the baked cake will collapse.
6.Do not apply oil to the chiffon cake model, because the batter of the chiffon cake must expand upwards by adhering to the walls of the model.If there is oil, it will lose its adhesion.

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