Cute mini four-inch chiffon cake

Overview

The new mold was opened, so I made this cute mini chiffon cake. The mold is a four-inch deeper version. I liked it the first time I saw it and I bought it without hesitation. My friends all say that I am a mold control and baking enthusiast😄

Tags

• baking
• children
• afternoon tea
• birthday
• cake flour
• corn oil
• egg yolk
• white vinegar
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 Prepare two oil-free and water-free stainless steel basins, separate the refrigerated eggs from the egg whites and egg yolks, weigh the low-gluten flour, milk, corn oil and fine sugar, and sift the low-gluten flour. Add milk, corn oil and 10 grams of caster sugar to one of the basins.

   

2. 2 Beat with egg beater until the buttermilk is combined.

   

3. 3 Add egg yolks and 10 grams of caster sugar.

   

4. 4 Beat the egg yolks and stir until the fine sugar is completely melted and the egg yolk liquid becomes emulsified.

   

5. 5 Add sifted cake flour.

   

6. 6 Stir evenly with egg yolk until the egg yolk paste becomes fine and grain-free. Avoid drawing circles in the same direction, otherwise tendons will easily form. Set aside.

   

7. 7 Add the separated egg whites to another basin and add a few drops of white vinegar.

   

8. 8 First use an electric mixer to beat at medium speed until fish-eye foam forms, then add one-third of the fine sugar.

   

9. 9 When the meringue appears slightly sharp, add the second caster sugar.

   

10. 10 When the peaks of the meringue become more erect, add the remaining caster sugar.

    

11. 11 Beat at low speed until stiff peaks form.

    

12. 12 First add one-third of the meringue to the egg yolk batter. At the same time, preheat the oven to 160 degrees and start preheating.

    

13. 13 Use a spatula to cut and mix evenly.

    

14. 14 Add the second meringue and mix evenly.

    

15. 15 Pour the mixed egg yolk paste into the remaining meringue.

    

16. 16 Cut and mix evenly to form a fine batter.

    

17. 17 Evenly distribute the batter into the mold, knock out any big air bubbles, and place it in the baking pan.

    

18. 18 Put it into the preheated oven, middle and lower layers, and bake at 130 degrees for 40 minutes.

    

19. 19 After baking, shake the molds out of the oven, then immediately invert them onto the grill to cool.

    

20. 20 After demoulding, the tissue is great!

    

21. 21 Habitual posing, beautiful😄

    

22. 22 Store in a sealed bag. If it's hot, you can put it in the refrigerator.