8 Inch Chiffon Cake

8 Inch Chiffon Cake

1. Prepare the ingredients and sift the flour.

2. Prepare two bowls that are oil-free and water-free. Separate egg yolk and egg white. Note: Do not mix the egg yolk liquid in the egg white. If you accidentally mix it in, use a spoon to slowly pick out all of it. Put the egg white liquid in the refrigerator and process the egg yolk liquid first.

3. Add the white sugar, oil, and milk to the egg yolk and stir. Because there is no manual whisk, I directly use a rice spoon to stir. (The two previous failures may also be due to the lack of a manual whisk and spatula to stir the egg liquid, which caused unevenness and cracking.) Stir until the white sugar is completely dissolved. (The white granulated sugar in the egg yolk liquid can be replaced with powdered sugar to prevent uneven mixing or gluten after mixing for too long.) Add the sifted flour and mix well.

4. Take out the egg white liquid, add 20g white sugar, use an electric egg beater 1-2 low gear to beat until the fish bubble shape, then add 20g white sugar, 3-4 mid-range beat until the meringue appears lines, add all the white sugar, 1 -2 Dispense at low level until it can lift firm meringue, as shown in the figure. At the same time, it will feel that the mixing process of the egg beater is obviously hindered, the lines are obvious and not easy to dissipate, and the meringue does not flow when the egg beater is tilted. (I heard that you can insert chopsticks to test, it’s ok if you can stand upright or not, I haven’t tried it)

5. First add one third of the meringue to the egg yolk, and stir like a stir-fry, don't stir in circles. Stir until the color is consistent. Before doing this step, that is, before starting to mix and stir, plug in the oven to preheat, and heat up and down at 170 degrees for 10 minutes.

6. Add all the well-stirred mixture to the meringue egg beater, and stir until the color is even.

7. Put the mixture into the mold and pour it along one side of the mold. (It is enough to fill three-fifths of the height of the mold. If there is more, it will crack during the baking process, and the shape will not be good. One of the lessons of failure. Put the more mixed liquid in a small cake cup) After filling, from the air Let the mold fall freely at 20cm and shake out bubbles. Use a spoon to smooth the surface of the mixture. Put it into the second level of the oven. Fire up and down at 170 degrees for 50 minutes. Observe the cake. If the upper layer of the cake swells too fast and tends to crack in the middle, reduce the temperature to 160 degrees. In actual operation, I used 170 degrees for 20 minutes and 160 degrees for 30 minutes.

8. When the cake is baked, it will fall freely from 30cm to avoid the collapse.

9. Then immediately stand upside down and cool for 1-2 hours.

10. blablabla tastes good

11. The little cupcake cups are also great