Beauty teaches you/8-inch hollow chiffon cake

Overview

How to cook Beauty teaches you/8-inch hollow chiffon cake at home

Tags

• baking
• children
• late night snack
• egg yolk
• low gluten flour
• salad oil
• white sugar
• milk
• protein

Ingredients

Steps

1. 1 Material preparation;

   

2. 2 (Separate egg yolks and egg whites) Add milk and salad oil to egg yolks and stir evenly;

   

3. 3 Sift in cake flour;

   

4. 4 Stir the batter into a flowing ribbon shape until there is no dry flour;

   

5. 5 Use an electric egg beater to beat the egg whites into even bubbles;

   

6. 6 Add half of the icing sugar or white sugar to the egg whites;

   

7. 7 Whip the egg whites until they are shiny and when a long hook appears when you lift the whisk, add the remaining sugar;

   

8. 8 The whipped meringue is in a state where it will not flow out, is shiny, and is in a triangular shape when the whisk is lifted. This kind of meringue will be more stable after being mixed with the egg yolk paste;

   

9. 9 Put 1/3 of the meringue into the egg yolk paste and mix evenly;

   

10. 10 Take another 1/3 of the meringue and put it into the egg yolk paste, stir evenly;

    

11. 11 Pour the mixed cake batter into the remaining meringue basin (at this time, start preheating the oven to 165 degrees);

    

12. 12 Stir evenly until there are no meringue particles;

    

13. 13 Quickly pour the cake batter into the mold, hold the mold with both hands and press the hollow tube in the middle with your thumb, and slam it vertically on the table several times;

    

14. 14 Put it in the preheated oven, middle and lower layers, and bake at 165 degrees for 45 minutes (it will expand into the following state after about 30 minutes);

    

15. 15 When taking it out, put on cotton gloves, hold the mold with both hands, slam it on the table a few times, then quickly turn it upside down on the grill, and let it cool for more than 2 hours until it is completely cool;

    

16. 16 After it cools down, use your fingers to gently peel it around the mold, hold it down with your hands, and push it up gently. This method of removing the mold by hand was learned from Teacher Jasmine;

    

17. 17 You can see that the internal structure of the cake is very even and the texture is very soft.