8 inch chiffon
Overview
My son loves to eat chiffon cake! It’s just in time for the beginning of the school year and I go to kindergarten for my son every day. Hey! It's not as good as my mother's previous Yuhong class, which was in primary school! I was also mad at the chiffon cake! I have made it many times, and many of my sons stopped eating it! Due to time constraints, here’s a recipe first!
Tags
Ingredients
Steps
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Separate egg yolk and egg white! Manual separation does not require a separator!
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Prepare the egg whites first, then process the egg whites first!
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Add sugar for the first time, beat it with an electronic egg beater and add sugar 20!
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If it is so thick, add 20 grams of sugar, and add
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Add 20 grams of sugar for the third time
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Use the egg beater to continue beating. I can't turn the basin upside down, so it's fine! Pop it in the freezer and wait to use!
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There is no need to beat the egg yolks, just add 30 grams of sugar! Mix well!
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Prepare 40 grams of oil, corn oil or sunflower oil is recommended! Oil and milk can be added at the same time! (Milk can be replaced with water)
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When adding low-gluten flour, do not stir in a round shape, stir from the bottom up!
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Add a third of the beaten egg whites!
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Stir one-third of the beaten egg whites and pour into the remaining two-thirds of the beaten egg whites. Do not stir the egg whites all the time as it will defoaming!
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Preheat to 160 degrees for 5 minutes, lower the heat to 135 degrees and heat to 160 degrees for 50 minutes
