6 Inch Chiffon Cake

6 Inch Chiffon Cake

1. 2 larger eggs, separate the yolk from the white first.

2. 30 grams of salad oil, 30 grams of milk, 45 grams of low powder, 40 grams of caster sugar (whipped egg white) 10 grams of caster sugar (add egg yolk)

3. Turn on the whisk on low speed to beat the egg whites until large bubbles

4. Add 40 grams of caster sugar to the egg whites three times, adding 1/3 to the egg whites each time, and beat at low speed until smooth.

5. Then add a part of the fine sugar and put it into the egg whites, and beat until the egg whites become curved corners when the whisk is lifted.

6. In the second time, add the confectioner's sugar, put it in the egg whites and beat until the egg beater is upright. This is considered a successful whipping protein. But be careful not to overwhelm it.

7. The beaten egg whites are stored in the refrigerator first, and then 10 grams of fine sugar is added to the egg yolks and mixed well.

8. Then add 30 grams of milk and mix well.

9. Add 30 grams of odorless salad oil and stir.

10. Sift in 45 grams of low-gluten flour. The low-gluten flour must be sifted.

11. Stir the egg yolk batter up and down. Remember not to stir in circles. If the batter is stirred too much, it will cause the batter to become gluten and cause the chiffon to collapse and crack.

12. Add one-third of the egg whites to the egg yolk paste, and stir up and down.

13. Add all the egg whites to the egg yolk paste and stir well. The same method of stirring up and down, do not over-mix.

14. The stirred batter is shown in the picture.

15. Put it into the mold, then lift the mold and shake it a few times to shake out large bubbles in the batter.

16. Put the batter into the preheated oven, middle and lower layer, bake 150 degrees, 35 minutes. The power of each oven is different, and the time and temperature are for reference only.

17. The chiffon cake should be unmolded immediately after it is out of the oven and placed in a natural cool temperature.

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