8-inch Chiffon

8-inch Chiffon

1. The chiffon method is universal. I failed at least ten times before I succeeded. I wrote down my own method, because I didn’t take pictures in the process, so I am suitable for reading other people’s prescriptions and then supplementing them. The formula is shown in the figure and my colleagues gave Yes, my 8-inch taste is not sweet. Soft and nice

2. Prepare the ingredients, the container is water-free and oil-free, first make egg yolk liquid, add sugar, drip three points of vinegar, mix well, add milk in three times, then oil, mix well, sift low-gluten flour, mix well, from low to up Half, do not draw a circle. Don't have gnocchi.

3. Egg whites, sent three times and added sugar, 20 grams each time, the first time it is sent into small bubbles, the second time it has lines, and the third time it is wet, lift the foaming machine to have a relatively long curved sharp corner, and then send it. , To get dry foam, it means to lift it with a short, straighter, sharp corner. Today the whole process took less than 18 minutes.

4. Mix, preheat the oven at 150 degrees in advance for 5-10 minutes, add the egg whites to the egg yolk liquid in three times and stir, turning from the bottom to the top. Generally, the process will not defoam when it is sent. Pour it into the abrasive tool, shake it up and down, shake it left and right, and put it in the oven

5. The temperature, I have seen many people do it, and think it is better to start with a low temperature and a high temperature. The surface of my oven is black after baking at 150 degrees for 30 minutes, but it is very sour, and then baked at 120 degrees for 30 minutes. Next time I will try 120 degrees for 30 minutes, and then 150 degrees for 20 minutes to try the effect. Use a toothpick to see if there is sticking, or sticky tissue can judge whether it is cooked or not.

6. Drag the film, take it out and buckle it, hit it hard on the table 5 times, cool for half an hour or longer, pat the bottom a few times, and then shake it down to release the mold.

Tips:

I don’t have a picture here, so everyone just looks at the details. I personally think that there are more details. Everyone does the same thing in a large process, but I have summarized it countless times. I hope I can help you, no Don't blame the comprehensive place