Chiffon 8 Inches

Name: Chiffon 8 Inches
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g milk; 100g Low-gluten flour; 60g Corn oil; 6 egg; 10g corn starch; 50g Sugar

by Miss 2010

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Chiffon is the basic cake, and it is also more problematic. The main thing is to beat the egg whites, stir the egg yolks, and never use an 8-inch mold to make a 6-inch amount. I have committed this low-level problem before. Today’s cake is not very successful, because 2 eggs are not ideal, and the yolk is not well beaten, so there are several bubble holes at the bottom of the cake, but it will not affect the taste and softness of the inside. Finally, the important thing is said three times, the egg white should be delicate, the egg white must be delicate, and the egg white must be delicate."

Ingredients

75g Milk
100g Low-gluten Flour
60g Corn Oil
6 Egg
10g Corn Starch
50g Sugar

Chiffon 8 Inches

1. Separate the white and egg yolk, pour the egg yolk into milk and corn oil and let stand.

2. Whisk the egg whites with a whisk at low speed until foamy, then add sugar three times, from medium speed to high speed, and then use low speed to beat until fine.

3. Add flour and corn flour to the egg yolk liquid, stir and emulsify it until it is fine, not too much

4. Observe the egg white, if it turns into a liquid, it can't be used. If it’s a bit dry, stir until fine, add one-third of the egg whites to the yolk, turn up and down and stir until fine

5. Observe the egg whites again, if it is dry, stir again until fine, pour all the egg yolks into the egg whites, turn upside down and stir until fine

6. Pour the mixed cake liquid into the mold from a height of 15 cm, and shake it a few times to shake out the bubbles. Don't vigorously, just shake it slightly. Scratch the surface with a toothpick a few times to poke out small bubbles

7. Put it in the oven and look at the temperature of the oven. My oven temperature is a bit high, so it can be up or down at 150 degrees, and bake at 150 degrees for about 30 minutes. Turn down the temperature again, lower 120, upper 90 and bake for 15 minutes.

8. Take a drop from 15 cm from the oven and buckle it upside down on the grill for more than 1 hour to prevent the cake from shrinking. Well done