Chiffon Cake (7-inch and 8-inch)

2024-06-29 02:13:51  Views 2 Comments 0

Health benefits

Vinegar: nourishing blood, low in protein

Ingredients

Large eggs ( 7 )
White sugar (egg white) ( 80g )
White sugar (egg yolk) ( 40g )
Milk (water) ( 60g )
Corn oil ( 55g )
Low powder (medium powder) ( 90g )
Vinegar ( A few drops )

How to make chiffon cake (seven-inch and eight-inch)

  • 1. Find two water-free and oil-free basins, and separate the 7 egg whites from the egg yolks (the egg whites cannot be stained with a little yolk, which will affect the hard beating)

  • Illustration of how to make chiffon cake (seven-inch and eight-inch) 2

    2. Add sugar to the egg yolk bowl and stir until the sugar melts, then add milk and oil , stir evenly

  • Illustration of how to make chiffon cake (seven-inch and eight-inch) 3

    3.Finally add low powder, up, down, left and right Stir until it becomes emulsified without any powder! (Be careful not to draw circles.Drawing circles can easily produce gluten.If gluten is produced, it will become an egg cake^ω^)

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    4.Add a few drops of vinegar to the egg whites, use an electric egg beater to beat into fish-eye foam, then add some sugar.The sugar can be put in two times, as you like, you can also put it all in one time!

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    5.As shown in the picture, just beat the egg whites until they are in this state, with small sharp hooks.This is a sign of hard whipping! If the egg whites are overbeaten, they will become dregs and cannot be used!

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    6.The egg beater also has a small pointed hook.If you don’t see it clearly, you can beat it hard.The best way is, If you turn the basin upside down, the egg whites will not move or fall, but will stand firmly there.Congratulations, you are not far from success!

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    7. Pour three portions of the egg white into the egg yolk bowl and mix, then pour all of it into the egg white bowl to fully mix the egg white and egg yolk.(Pay attention to the technique, don’t draw circles, go up and down, left and right, go up and down, go up and down, go left and right...) At this time, preheat the oven to 150 degrees for 10 minutes!

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    8.After thorough mixing, install the mold, and then gently shake the mold to remove the bubbles in the egg liquid (shock Three or four times)

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    9. After the oven is preheated, Place on the bottom shelf of the oven, heat up and down, bake at 150 degrees for 60 minutes, cover with tin foil after coloring!

  • Chiffon Cake (Seven-inch and eight-inch) illustrations 10

    10.After baking, take it out and shake it once or twice, flip it upside down, and remove from the mold after cooling!

Tips

The egg whites must be stiffly beaten, and the egg yolks must be stirred until they are emulsified without powder.Pay attention to stirring Technique.Pay attention to the technique when mixing egg whites and egg yolks! Baking at low temperature generally won't crack! Each oven has different temperaments, so adjust it yourself! If you eat it yourself, don't put baking powder! The egg whites will rise well if they are beaten well.I hope it can I have helped you.If you have done anything wrong, please bring it up to discuss and learn together!

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