Fine sugar [chocolate cream] 40g Milk 35 grams
Egg white 3 Egg yolk 3
Low strength flour 50 grams 30 grams of corn oil
Lemon 2-3 drops (optional)
How to make cake embryo Illustration of how to make a six-inch cake embryo 1

Step 1

Let’s take a look at the finished product first Illustration of how to make a six-inch cake embryo 2

Step 2

full picture Illustration of how to make a six-inch cake embryo 3

Step 3

First, separate the egg whites and yolks! Note that the egg white basin must be wiped dry! No water! Otherwise it will affect the egg white whipping~ Illustration of how to make a six-inch cake embryo 4

Step 4

After separation, add 30 grams of milk to the egg yolks Illustration of how to make a six-inch cake embryo 5

Step 5

Then add 26 grams of corn oilIllustration of how to make a six-inch cake embryo 6

Step 6

Add 10 grams of sugar Illustration of how to make a six-inch cake embryo 7

Step 7

Then use a hand mixer to mix evenly! Don’t pay attention to the technique! Just stir it evenly! Illustration of how to make a six-inch cake embryo 8

Step 8

Mix well and add 50 grams of flour Illustration of how to make a six-inch cake embryo 9

Step 9

Be careful when stirring after adding the flour! Don’t stir too much! Otherwise the flour will get hot! I usually use the egg beater to make a z-shape to stir! Slowly stir until the flour and egg mixture are completely mixed! Do not stir vigorously Illustration of how to make a six-inch cake embryo 10

Step 10

Egg yolks are done and set aside! Start beating the egg whites! Whipping the egg whites is the most important part of whether the chiffon cake is successful! First, drop a little lemon juice. If you don’t have lemon juice at home, you can also add white vinegar! Helps to beat protein ~

Step 11

Now the manual egg beater needs to be replaced by an electric egg beater! Turn on the first gear and beat until the fish eyes are puffy and start adding sugar! Forgot to mention it! Also prepare 4 grams of white sugar! Add to the egg whites in three batches! Now make big bubbles and add one third of the sugar Illustration of how to make a six-inch cake embryo 12

Step 12

Add one-third of the sugar for the first time and beat until the foam is fine, then add the second amount of sugar. Illustration of how to make a six-inch cake embryo 13

Step 13

When introducing white sugar for the second time, the egg beater should go from gear one to gear two, gear three, gear four, and so on to the highest gear! Then go from the higher gear to the lowest gear! My electric egg beater has seven settings in total! The foam produced in this way is even and delicate! My own experience! At this time, the egg white will not fall off. Illustration of how to make a six-inch cake embryo 14

Step 14

Then start adding white sugar for the third time Illustration of how to make a six-inch cake embryo 15

Step 15

Finally, after putting the white sugar in, just keep beating at the first speed! If there are splashes of egg white, use a spatula to scrape in and continue to beat at one speed and it’s done! The egg white foam is very delicate!Illustration of how to make a six-inch cake embryo 16

Step 16

Then bring over the egg yolks you made earlier! Pour one-third of the egg whites into the egg yolks! Use the cutting and mixing technique to mix! Remember to mix quickly using the cutting and mixing technique! If you don’t know how to cut and mix, you can check out the video! Kind of like stir-fry! Cut it down in the middle and then flip it up! Don't draw circles, it will defoaming easily Illustration of how to make a six-inch cake embryo 17

Step 17

This one needs to be faster! Otherwise, defoaming will easily affect the cake! One knife goes down in the middle and comes back up! Just like we usually cook Illustration of how to make a six-inch cake embryo 18

Step 18

After about seven or eight strokes, it will be stirred evenly. The egg whites and yolks are now blended together! Very delicate! By the way, preheat the oven to 150 degrees in advance. Illustration of how to make a six-inch cake embryo 19

Step 19

Then import it into the six-inch mold Illustration of how to make a six-inch cake embryo 20

Step 20

Pour it in, shake it and take a look around! Then press it with a height of about 20 cm! Suppress the air inside! If there is air inside, the baked cake will have holes inside.Illustration of how to make a six-inch cake embryo 21

Step 21

Then you can put it in the preheated oven! My department also has a trick! At first, I always put them in the second row from the top to cooked! I found that when baking, the top was battered but the bottom was not yet cooked! Later, I put it in the second to last row and grilled it for a while! Then transfer it to the second row from the front and bake! It’s better to be heated this way! The result is more beautiful! Of course, a little crack is essential for chiffon cake! Illustration of how to make a six-inch cake embryo 22

Step 22

After taking it out, pay attention to a very important detail - be sure to put it down immediately! Otherwise he will slowly retract! Wait until cool and then unmold Illustration of how to make a six-inch cake embryo 23

Step 23

After unmoulding, the cake is ready! It’s time to apply butter and decorate Cake embryo cooking tips