6 inch chiffon cake

2024-06-29 02:06:54  Views 2 Comments 0

Ingredients

Low powder ( 55g )
Refrigerated eggs ( 3 )
Fine sugar ( 55g )
Warm water ( 30g )
Milk powder ( 6 )
Corn oil ( 30g )
Salt ( 1g )
Corn starch ( 6 grams )
White vinegar or lemon juice ( 5 ​​drops )

6 inch Qi How to make chiffon cake

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    1. Put 30 grams Mix warm water and 6 grams of milk powder to make pure milk.Friends who do not like to use milk powder can directly use 35 grams of pure milk.

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    2. 3 eggs are exactly 180 grams, maybe one egg is less than 60 grams about.This kind of cake will be very tall when made.

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    3. Separate the egg yolk protein first, then put the protein in the refrigerator for later use.

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    4. Beat 3 egg yolks.Whisk together beaten egg yolks, corn oil, 10 grams of sugar, warm milk, and 1 gram of salt.

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    5.Finally add 3 times sifted flour and corn starch.Don't draw circles, use left and right up and down techniques, and within two minutes, try to stir it evenly without any particles.

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    6.In less than two minutes, the egg yolk paste is delicate and smooth, flowing like this The shape is ok.

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    7. Then we take out the refrigerated egg whites, beat them into this state and add the remaining Add sugar in 3 batches.This is the first time you join.

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    8. I forgot to take the photo the second time.Once it is in this state, you can add the third sugar.

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    9.Finally, make it into a soft and elastic hook., don’t beat it too hard, the cake will crack, which is very serious.

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    10.Finally, stir the egg yolk paste and egg whites together evenly, and the technique should be fast, because The weather is very hot now and defoaming is easy.Just stir and mix evenly.

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    11.Pour the egg batter into the mold and smash it gently 3 to 4 times.It can be placed in the oven, but remember to preheat the oven in advance.After preheating at 150 degrees for 5 minutes, 150 degrees for 36 minutes is OK.

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    12.The height of this cake is about 7 cm.Isn’t it very high!

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    13. Because it is a 3-egg cake, it is very tall (´-ω-` ), I cut it into 4 slices.Prepare to make a cream cake

Tips

After the cake comes out of the oven, be sure to take it out immediately and shake it a few times to shake out the heat from the bottom.The cake will shrink in the future, so you should immediately turn it upside down and let it cool for at least two hours.Many friends are anxious and nervous when making cakes.In fact, there is no need to be nervous.Don’t be nervous when stirring the egg yolk paste.Just stir gently and let nature take its course.Stir until there are no lumps.The refrigerated egg whites are easy to beat.Not easy to defoam.In this way, the cake will be very beautiful.

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