6-inch original chiffon cake

Overview

It has been more than a year since I bought the oven. As a lazy person like me, the oven has been on holiday for ten and a half months. I have no say in what kind of bread it is. Only Qifeng, I feel better and better. I have overcome all the problems from the beginning. Now, I am quite knowledgeable about Qifeng. Recently, I have solved a big problem, which is demoulding. Before this, my cakes were always peeled off as if they had been chewed by something, and I was too embarrassed to take them out to show people. Fortunately, I learned this trick from my friends in the group, and my cake was able to appear gorgeously as a whole!

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• egg
• low gluten flour
• salad oil
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg whites and yolks of 3 eggs and prepare other ingredients.

   

2. 2 Stir the milk and salad oil with 10 grams of white sugar until fully dissolved, pour in the flour and mix well, then add the egg yolk, mix well, sift and refrigerate until ready.

   

3. 3 Add a little salt and vinegar to the egg whites and 1/2 of the white sugar (a total of 40 grams of white sugar is used in the egg whites) and beat until rough

   

4. 4 Then add the remaining half of the sugar and beat until dry peaks form.

   

5. 5 Take half of the egg whites and mix into the egg yolk batter, cut up and down and mix evenly.

   

6. 6 Pour the mixed egg liquid back into the egg white beating bowl and mix evenly.

   

7. 7 While mixing, preheat the oven, then pour the egg batter into the mold and shake it vigorously a few times to release the air bubbles inside.

   

8. 8 Place in the second to last layer of the oven and bake at 140 degrees for 50 minutes

   

9. 9 Then turn the heat to 150 degrees and bake for 10 minutes

   

10. 10 Take it out immediately after baking and turn it upside down.

    

11. 11 Unmold when the mold is cool.