Hot Noodle Method-six-inch Chiffon Cake
by cyhcjcjn
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Put the milk, oil, and 9 grams of sugar into the pot and stir evenly and heat until it starts to bubble and turn off the heat.
2. Shake the pot from side to side until the liquid temperature drops to the touch, then you can stuff the flour and stir
3. Put the egg yolk in the hot batter and stir
4. Stir the egg yolk evenly and reserve
5. Then take a clean, water-free and oil-free basin, put the egg whites into it, and use a whisk to add 10 grams of sugar when the foam is thick.
6. Add 10 grams of sugar when it's finely soaked
7. Add the last 10 grams of sugar until the lines begin to appear
8. Hit the pointed hook, the egg liquid will not flow
9. Put one-third of the egg whites into the egg yolk liquid and stir evenly
10. Then put the freshly stirred egg yolk into the remaining egg white and stir in a cross shape. Do not stir in a circular motion, which will cause defoaming.
11. Put the cake liquid into the mold, shake it lightly, put it in the preheated oven, and bake the middle layer at 150 degrees for 45 minutes
12. After baking, it can be demoulded after being inverted and let cool.
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