8 inch chiffon
Overview
A must-know stumbling block in the early stages of baking, it has a soft texture and a rich flavor. Post a record to share with everyone, my hurricane...
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Ingredients
Steps
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Assemble the ingredients, divide the fine sugar into 20g each and 60g each
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[Eggs] Place the egg yolks and egg whites separately in a clean, water-free and oil-free basin. Add 20g of fine sugar to the egg yolks and stir for a few times. Add corn oil and stir to combine
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Pour in the milk and mix well
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Sift 100g of low flour into the egg yolk paste
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Stir evenly from bottom to top [Do not use force to avoid tendons]
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Add a few drops of lemon juice to the egg whites, beat the fisheye bubbles at high speed and add 1/3 of the fine sugar [add 60g of fine sugar in three batches]
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Beat until texture, add 2 times of fine sugar, continue to stir until it becomes bendy and wet, add all the fine sugar
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Continue to beat until dry peaks form, that is, when the egg beater is lifted, the egg whites can pull out a short, upright peak. To avoid overdoing it
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Take 1/3 of the egg white batter and add it to the egg yolk batter, stir evenly from bottom to top
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After mixing, pour the egg yolk paste into the egg white paste, and mix from bottom to top. Mix infrequently and quickly to avoid defoaming
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Pour it into the mold, spread it lightly with a spatula, and tap it a few times on the table to pop out the big bubbles in the cake batter
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Set the oven to 150 degrees on the middle level for 60 minutes. Cover the cake with tin foil after it is colored. Immediately after taking it out of the oven, invert it to avoid collapse and you can unmold it after 2 hours. [The oven temperature depends on your own oven settings. If you are looking for perfection without cracking, bake at 120 degrees for 30 minutes and then turn to 150 degrees for 30 minutes]
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Finished product
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soft
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Delicate
