Six-inch chiffon cake

2024-06-29 01:57:58  Views 1 Comments 0

Ingredients

Low-gluten flour ( 55g )
Eggs ( 3 pieces (about 120 grams )
Lemon juice ( 5 ​​drops )
Fine sugar ( 40g )
Fresh milk ( 30g )
Corn oil ( 25g )
Vanilla extract ( 3 drops )

How to make six-inch chiffon cake

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    1.Use a scale to prepare materials

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    2.Hand-beat the egg yolks~

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    3.Add corn oil~

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    4.Add fresh milk and beat until the oil and water are combined~Add 10 grams of fine sugar~

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    5.Sift the low-gluten flour twice~

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    6.Sift into the egg yolk liquid,

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    7. Stir evenly until a slurry without particles~

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    8.The egg whites must be beaten in a water-free and oil-free basin, preferably a stainless steel basin, and beaten into a foam first~

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    9. Add 30 grams of white sugar in three batches to beat~

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    10. Beat until hard peaks form, lift the egg beater and there will be an upright hook~

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    11.Put one-third of the egg white into the egg yolk, stir or cut and mix evenly!

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    12.Pour the egg yolk liquid into the egg whites,

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    13. Stir evenly ~ Pour into the mold, tap a few times to shake out the bubbles ~

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    14. Bake at 140 degrees for 50 minutes - the oven should be preheated to 150 degrees for 10 minutes p>

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    15. Take out the baked cake and immediately knock it down twice and place it on the baking grid.Remove the film only after it has cooled completely!

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    16.Isn’t it pretty?

Tips

1.The egg whites must be whipped in a water-free and oil-free container without a trace of egg yolk.2.Add some white vinegar, lemon juice or cream of tartar to the egg whites, which will make them foam easily.3.If sugar is added at once, the egg whites will be inhibited.The air denaturation of the protein in the protein makes it difficult to beat, so divide it three times to produce more bubbles and a larger volume ~ 4.It must be completely cooled before removing the film, three hours is enough~

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