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!
12.
Preheat at 160 degrees for 5 minutes, lower heat to 135 degrees and upper heat to 160 degrees for 50 minutes
Tips:
Experience more! Try more! Just looking at the recipe will not succeed!
