Original 8-inch Chiffon Cake
1.
Separate the egg whites and egg yolks. The container should be oil-free and water-free. The eggs taken out of the refrigerator should be wiped dry with paper towels to prevent water vapor on the egg surface from being mixed into the egg white bowl.
2.
Put the oil, milk, and 20g sugar in a basin, and beat them thoroughly until the oily stars and the sugar are not melted.
3.
Add the sieved low powder, cut and mix, and mix well. No dry powder and particles are visible.
4.
Add the egg yolk in 2 times, and mix well each time.
5.
The final egg yolk batter is very delicate and has no particles.
6.
Whip the egg whites, add salt and lemon juice, and add 60 grams of sugar in three times. When it is beaten first, add the first sugar.
7.
When the foam is fine, add the second sugar.
8.
Beat until the lines are formed, and add the third sugar.
9.
Continue to beat a few times until the egg whites are long and flexible, and the whole meringue is delicate and shiny.
10.
Stir the prepared egg yolk paste a few more times. After the egg whites have just been beaten, the egg yolk paste will become more delicate and soft after standing still. Add 1/3 egg whites.
11.
The mixing method is not compulsory, it can be mixed or cut, don't draw circles. 1/3 of the mixed batter is also delicate and smooth.
12.
Pour the mixed batter back into the egg white bowl and continue to mix. Some people are afraid that the egg whites will defoam after mixing for a long time, and they are cautious not to start. In fact, if the egg whites are beaten well, it will not be so easy to defoam. The technique is faster and slower. It doesn't matter at all, there is no problem with a few more stirs.
13.
The finished batter is also delicate, glossy and elastic.
14.
Pour the batter into an 8-inch round mold in the school kitchen, use a spatula to smooth it out, and shake the mold. Bake in the oven for about 50 minutes. (The oven is preheated in advance by 120 degrees for the upper tube and 150 degrees for the lower tube).
15.
After the baking is over, take it out immediately and shake the mold and then buckle.
16.
It can be demoulded after it is undercut to cool down.
Tips:
1. I personally prefer the back-egg method, the cake structure is more delicate and dense.
2. Please adjust the temperature and baking time of the oven according to the actual situation of your own oven.
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