Eight-inch chiffon cake Recipe

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  1.Weigh the ingredients and set aside p>

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  2.Egg white and protein separation

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  3.Add 5 drops of lemon juice to the egg whites and beat at low speed until pale

• 4.Add 20 grams of sugar and beat for about a minute
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  5.It's enough to beat like this, then add 20 grams of sugar and continue to beat at the second speed for about a minute

• 6.This is the second-passing state

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  7.Add the remaining 20 grams of sugar and continue to beat at the second speed for about a minute, and the egg whites will be whipped

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  8.Add 3 drops of vanilla essence, 0.5 grams of salt, and 20 grams of sugar to the egg yolk

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  9. Beat at low speed for a few seconds

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  10. Add milk while beating, Cooking oil, beat evenly

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  11. Sift in the flour three times and beat evenly (do not (beaten)

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  12. Preheat the oven to 150 degrees for 10 minutes.Add one-third of the meringue into the egg batter and mix evenly using stir-frying techniques

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  13.Stir well and pour the egg batter into the remaining meringue, and mix evenly using the same method

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  14.The cake batter is now ready!

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  15.Pour into the eight-inch mold, lift the mold about 20 cm away from the table Drop it, shake it twice, and then use a toothpick to draw a Z to defoam (I put it into a six-inch mold because I want to use a six-inch cake embryo to make a Christmas cake, and I put the remaining cake batter into paper cups to bake)

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  16. Bake at 145 degrees for 50 minutes (the windows are reflective, so you can only take pictures from this angle)

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  17. After baking, place it upside down on the grill for three hours (I forgot to take pictures of the process) three After hours, gently press the edges of the cake with your hands to separate the cake from the mold

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  18.Posing!

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  19. Isn’t the strawberry Christmas mousse cake made with this cake embryo beautiful? clatter!