How to make 6-inch version of simple chiffon cake

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  • 6 inch How to make simple chiffon cake: 1

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    Prepare the above ingredients.

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    Separate the egg whites and yolks, and freeze the egg whites for 15 minutes.

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    Corn oil plus pure milk.

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    Stir to emulsify.

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    Add low-gluten flour.

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    Mix evenly in one stroke.

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    Add egg yolk and continue to stir in a Z shape.

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    Stir until the egg paste forms. At this time, you can preheat the oven to 130 degrees for 10 minutes.

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    Add 3 grams of lemon juice to the frozen egg whites, and add 38 grams of white sugar in three batches.

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    First beat at medium-high speed until there are obvious lines.

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    Add cornstarch for the last time.

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    Then turn to low speed and hit it until there is a small upright corner.

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    Take 1/3 of the egg white paste and egg yolk paste and mix evenly.

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    Pour it back into the egg white batter and mix evenly.

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    Pour into the mold and knock out any air bubbles.

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    Place in the lower shelf of the oven.

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    Bake in the oven at 125 degrees for 35 minutes, then turn to 150 degrees and bake for 25 minutes.

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    The cake begins to rise.

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    If you find that the expansion is too fast, you can adjust the temperature to a lower point.

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    After baking, the chiffon cake is placed upside down on the drying rack.

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    The cake will shrink, which is normal.

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    Retraction and cracking are normal and are nothing to worry about.