Six inch original chiffon

Overview

This chiffon cake is made to make a mousse cake. I have always only made 8-inch hurricanes. If there are many people in my family, the 8-inch ones can be eliminated quickly. Suddenly I wanted to make a 6-inch egg, and I couldn't decide whether to use 2 eggs or 3 eggs. Well, I'm naturally indecisive~ After struggling for a while, I decided to just use 2 eggs, because the eggs at home are about 60 grams each, and three eggs are a bit too much, and I'm afraid they will be full by then. And if you want to make a mousse cake base, you have to cut off some of it, and it doesn’t need to be so high. It turns out that I was right to use 2 eggs. After baking, the cake body is almost even with the mold, just a little shorter. When cutting later, a small layer came out for Mouhang to make snacks, haha. The surface of this cake turned out to be a little cracked, with many small cracks~ But the skin has to be peeled off anyway, so let’s ignore the small cracks. I’ll try to get one that won’t crack next time

Tags

• baking
• cake
• chiffon cake
• egg
• low gluten flour
• salad oil
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Put milk, salad oil and 10 grams of sugar into a clean basin

   

2. 2 Use a hand whisk to stir until completely combined and creamy white

   

3. 3 Add 2 egg yolks and mix well

   

4. 4 Sift in 50 grams of low flour and mix well with a hand-held egg beater from irregular directions

   

5. 5 The mixed batter should be smooth and smooth without any small particles. Set it aside for later use

   

6. 6 Add 2 drops of white vinegar to the egg white liquid, make a big bubble, and add 1/3 of the white sugar (i.e. 10 grams)

   

7. 7 Beat at medium speed until the egg whites have doubled in size, then add 1/3 of the sugar

   

8. 8 Beat the egg whites until they are slightly textured and the foam is finer than before. Add the last 10 grams of white sugar

   

9. 9 Beat at low speed until stiff peaks form and the egg white peaks are short and straight

   

10. 10 Use a spatula to take 1/3 of the egg white and put it into the egg yolk paste, stir evenly

    

11. 11 Pour the mixed batter into the protein bowl and stir until the color is even

    

12. 12 Pour the mixed egg batter into a 6-inch cake mold and tap lightly to remove any big bubbles. Preheat the oven to 120 degrees with upper and lower heat

    

13. 13 Place the cake mold into the middle and lower layers of the preheated oven (my oven has 4 layers, I put it on the second to last layer), bake at 120 degrees for 25 minutes, then turn to 165 degrees for another 15 minutes. After taking it out of the oven, lightly smash the mold, place it upside down on a baking sheet and let it cool completely before demolding