Six-inch chiffon cake (back-egg method)

2024-06-29 01:53:20  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 3 )
Milk or water ( 35 Grams )
Corn oil ( 30 grams )
Low-gluten flour ( 55g )
Fine sugar ( 30g )
White vinegar or lemon juice ( appropriate amount )

How to make six-inch chiffon cake (egg-back method)

  • Illustration of how to make six-inch chiffon cake (back-egg method) 1

    1. Separate the eggs and set aside.Weigh the milk, corn oil and 10 grams of sugar into a bowl and beat evenly.

  • Illustration of how to make six-inch chiffon cake (back-egg method) 2

    2. After beating, sift in the low-gluten flour.Whip it horizontally with your hands, then add the egg yolk and whip it evenly in a Z-shape.It can be made into dripping shape.
    At this time, the oven is preheated to 130 degrees.For quick hands, start by preheating the oven.

  • Illustration of how to make six-inch chiffon cake (back-egg method) 3

    3. Drop an appropriate amount of white vinegar into the egg white (to remove the smell) and add the remaining Beat the next 20 grams of sugar with a whisk until it is about seven cents thick and has a big curve.Sugar can also be added in three batches.I add them all at once.Simple and crude, haha

  • Illustration of six-inch chiffon cake (post-egg method) 4

    4.The beaten egg whites and egg yolks paste.Note that the shorter the mixing time, the better.It will defoam over time.So preheat the oven for at least ten minutes and decide when to turn on the oven.

  • Illustration of how to make six-inch chiffon cake (back-egg method) 5

    5.Put 1/3 of the egg white paste into the egg yolk paste.Stir evenly with a spatula, then pour it all into the protein paste basin, stir evenly and pour it into the mold.

  • Illustration of how to make six-inch chiffon cake (back-egg method) 6

    6. The mold with the batter poured in fell from a height of 20 cm and shook.Make big bubbles and bake in the middle rack of the oven at 130 degrees for 20 minutes and then turn to 150 degrees for about 25 minutes

  • Six-inch chiffon cake( Illustration of how to make the egg (back egg method) 7

    7. Take it out of the oven immediately after baking.Falling from a high place and causing two shocks.Then turn it upside down on a grill rack to cool.

  • Illustration of how to make six-inch chiffon cake (back-egg method) 8

    8.Soft and delicate..

  • Illustration of how to make six-inch chiffon cake (back-egg method) 9

    9.The entire base of the birthday cake is made

  • Illustration of six-inch chiffon cake (back-egg method) 10

    10. Only use 1/3 of the cake base for the mousse cake..

Tips

1.Preheat the oven for at least ten minutes and decide when to turn on the oven.If you are quick, you should warm up from the beginning.
2.The mixing technique should be quick and light.Be careful not to defoam.
3.The temperature can also be baked at 150 degrees for 45 minutes.The temperature is just a reference, you still need to adjust it with your own oven.Do it a few times to master it.

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