8-inch Chiffon

Name: 8-inch Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 60g White sugar in egg yolk; 30g White sugar in egg white; 85g Low-gluten flour; 40g Sunflower oil; 40g milk

by Ruiyang mother

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

Chiffon cake son loves to eat! Just in time for the school season, I go to kindergarten for my son every day, hey! It's not as good as my mother's previous red education class, just in elementary school! I was also "mad" by the chiffon cake! I have done it many times, and many of my sons who have eaten have stopped eating! Time relationship, let's make a recipe first! "

Ingredients

8-inch Chiffon

1. Separate the yolk and egg white! No separator is needed for manual separation!

2. The sugar prepares the egg whites first, and the egg whites are processed first!

3. Add sugar for the first time, use an electronic whisk to make a big bubble and add sugar 20!

4. So thick, add 20 grams of sugar, add it for the second time

5. Add 20 grams of sugar for the third time

6. Use the whisk to continue to beat, I can't pull the pot upside down, just fine! Put it in the refrigerator and wait for use!

7. The egg yolk does not need to be beaten, add 30 grams of sugar! Stir well!

8. Prepare 40 grams of oil, corn oil or sunflower oil is recommended! Oil and milk can be added at the same time! (Milk can be replaced with water)

9. Add the low-gluten flour, don't stir it in a round shape, stir from the bottom up!

10. Add one-third of the beaten egg whites!

11. Stir one-third of the whipped egg white and pour it into the remaining two-thirds of the whipped egg white. Don’t always stir the egg white to defoam!