Eight-inch chiffon cake

2024-06-29 01:52:18  Views 3 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 85g )
Granulated sugar ( 90 grams )
Eggs ( 5 )
Milk ( 40g )
Salad oil ( 40g )
 Salt ( 0.5g )
Lemon juice or vanilla extract ( appropriate amount )

How to make eight-inch chiffon cake

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    1. Prepare the required materials.

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    2. First sift the low-gluten flour.

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    3.Separate the egg white from the egg yolk, and add 30 grams of sugar to the egg yolk.

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    4. Add the milk to the egg yolk.

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    5. Add the salad oil to the egg yolk.

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    6.Finally add the sifted low-gluten flour.

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    7. Use a manual egg beater to draw the Z method and mix well without any particles.

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    8.Add salt to the egg whites.

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    9.Use an electric egg beater to beat into a rough foam.When adding sugar for the first time, be sure to add less.

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    10.The sugar should be divided several times and the egg whites should be beat at slow speed until they are dry.Sexual foaming is better.

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    11. Preheat the oven.The recipe requires 170 degrees.It depends on your own oven..

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    12. Add 1/3 of the beaten egg whites to the egg yolk paste.

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    13.Use a spatula to cut and mix evenly.

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    14.Pour the mixed egg yolk paste into the remaining egg whites.

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    15. Still use the cutting and mixing method to mix well.

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    16. Pour the mixed cake batter into the mold, and place a piece under the mold Wet a towel and gently shake the mold a few times to eliminate air bubbles.

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    17. Place in the oven at 170 degrees and bake on the middle rack for 40-50 minutes.

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    18.After baking, take it out of the oven and shake it gently on a wet towel for a few times.

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    19.Put it upside down on the grill and let cool.

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    20.Remove the mold with bare hands.

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    21.Basically no retraction.

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