Eight Inches of Chiffon
by Doguoma
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Separate the yolk and egg liquid of the egg. Make the egg yolk paste first.
2. Add sugar, oil, and milk to the egg yolk paste after weighing, and stir.
3. After stirring, add the low powder after sieving, and continue to stir gently.
4. When whisking the egg whites, add sugar in portions until the egg whites are beaten into small hooks.
5. Add the meringue to the egg yolk paste in portions. You can preheat the oven at this moment while adding it. Preheat at 160 degrees.
6. Put it in the oven, middle or lower middle. 160 degrees. Bake for thirty minutes. It can be adjusted appropriately according to the temperature of your own oven.
Tips:I bake eight-inch and six-inch chiffon cakes at the same time. Special reminder is that after the baking is over, the mold is shaken and the mold is reversed, and then the mold is released after cooling. This is the first time I have done Chiffon, and it is not perfect.
