8 inch chiffon cake

Separate the egg yolks and egg whites into two oil-free and water-free basins

Add 15 grams of white sugar to the egg yolks and mix well

Add 35 grams of corn oil and stir evenly (many recipes say to add the oil in three times. I think there is no difference between once and three times. Just stir well)

Add 35 grams of milk and mix well

Sift in flour and cornstarch

Stir evenly in irregular directions. There should be no dry flour in the mix. After mixing, set aside for later use

Add a few drops of white vinegar to the egg whites, use a whisk to make large bubbles, add 20 grams of sugar and continue to whisk

When beating into fine soapy bubbles, add 20 grams of sugar and continue beating

Beat until wet peaks form, then add the remaining 15 grams of sugar and continue to beat

Beat the egg whites until small triangles can be drawn out, and it is basically ready

Add one-third of the egg whites into the egg yolk paste and mix evenly (be careful not to stir in circles to avoid defoaming)

Pour the mixed egg batter into the remaining egg whites and mix evenly

Pour the mixed egg batter into the mold and shake it hard to pop the big bubbles

Place in the preheated oven, use upper and lower heat, middle and lower layers, bake at 130 degrees for 40 minutes, then turn to 155 degrees and bake for another 20 minutes

Shake it hard after taking it out of the oven

Immediately pour it onto the test net, let it cool naturally and then remove from the mold

It's taken off the mold, it's not bad

Make a shape

Very delicate

One more

Overview

Tags

Ingredients

Steps