Eggs 3 Low gluten flour 45g
Pure milk 35g Corn oil 30g
Powdered sugar 40g Lemon juice A few drops
How to make chiffon cake Six-inch chiffon cake~Super detailed version of the recipe illustration 1

Step 1

Separate the egg white and egg yolk. The total weight of the egg with shell is 140 grams. The container where the egg white is placed must be free of oil, water and impurities. When separating the egg white, be careful not to have a drop of egg yolk in it, otherwise it will be difficult to beat. Six-inch chiffon cake ~ super detailed version of the recipe illustration 2

Step 2

Beat the egg yolks with a manual egg beater and then add 30 grams of corn oil and beat evenly. The corn oil can be replaced with sunflower oil, salad oil and other lighter-flavored oils, but butter, vegetable oil, and olive oil are not recommended. Six-inch chiffon cake ~ super detailed version of the recipe illustration 3

Step 3

Add 35 grams of milk and stir evenly. Be sure to beat for a while longer to combine the egg liquid.Mix thoroughly with oil and milk. Six-inch chiffon cake ~ super detailed version of the recipe illustration 4

Step 4

Add 45 grams of low-gluten flour and mix well. When mixing, use a whisk to gently stir back and forth in a z-shape. Do not stir in circles to avoid gluten formation. Six-inch chiffon cake ~ super detailed version of the recipe illustration 5

Step 5

Lift the egg beater from the batter, and the batter will drip down easily and smoothly from the egg beater without any dry powder. The egg yolk batter is mixed successfully and set aside for later use. Six-inch chiffon cake~Super detailed version of the recipe illustration 6

Step 6

Squeeze a few drops of lemon juice into the egg whites, or add a few drops of white vinegar if there is no lemon juice. Beat the egg whites at high speed with an electric mixer until the egg whites become a fine foam. Add one-third of the powdered sugar. A friend asked about sugar. What is powder? I put white sugar in a food processor and beat it. What comes out is powdered sugar. Six-inch chiffon cake ~ super detailed version of the recipe illustration 7

Step 7

Use an electric mixer to continue beating at high speed. When the egg white foam disappears and becomes smooth and smooth, add one-third of the powdered sugar. Six-inch chiffon cake ~ super detailed version of the recipe illustration 8

Step 8

Use the electric mixer to continue beating at high speed, and when it reaches wet peaks, add the last third of the powdered sugar. Six-inch chiffon cake ~ super detailed version of the recipe illustration 9

Step 9

Continue to beat until the egg whites have fine lines. Use the electric egg beater to use low setting and beat for a while. When you feel some slight resistance, stop beating to avoid defoaming. Pick up the egg beater and take a look. It will show small upright corners. , sent to completion. Six-inch chiffon cake ~ super detailed version of the recipe illustration 10

Step 10

Use a silicone spatula to take one-third of the egg whites and put it into the egg yolk batter and mix evenly. Don't stir in circles to avoid defoaming. Stir from the bottom like stir-frying. Don't mix too hard and use a gentle technique.Six-inch chiffon cake ~ super detailed version of the recipe illustration 11

Step 11

Pour all the mixed egg yolk paste into the beaten egg whites, and mix evenly as before, moving quickly and lightly. Six-inch chiffon cake ~ super detailed version of the recipe illustration 12

Step 12

This is a mixed egg white and egg yolk paste, delicate and smooth. Six-inch chiffon cake ~ super detailed version of the recipe illustration 13

Step 13

Pour the mixed batter into a six-inch anode movable bottom mold, and drop it vertically from a height of about ten centimeters a few times to shake out the big bubbles. I dropped it about a dozen times, haha. If there is any dripping from the edge of the mold after it is leveled, Wipe the batter clean, otherwise it will affect the height of the hurricane. Six-inch chiffon cake ~ super detailed version of the recipe illustration 14

Step 14

Put the mold into the preheated oven, bake the middle and lower layers at 130 to 140 degrees for 45 to 50 minutes. I have also baked it at 150 degrees, and there are some cracks, but it is said that the cracked chiffon tastes better. See if you like it. The oven temperature in everyone's home will be a little different. The specific temperature depends on the temperament of each oven. It is recommended to buy a thermometer to measure the temperature of the oven, and observe the state of the cake during the baking process. If there is cracking, the temperature can be lowered by ten degrees, because if the temperature is too high, it will easily crack. Six-inch chiffon cake ~ super detailed version of the recipe illustration 15

Step 15

This is when baking for fifteen minutes. If your cake is not done at this timeIf there is a phenomenon of heightening, you can increase the temperature by ten degrees. It may also be that the egg whites and egg yolk paste defoamed during the mixing process, or the egg whites and egg yolk paste are not mixed evenly, or the egg whites are not beaten until hard foam occurs. Several conditions can cause the cake to fail to grow taller. Six-inch chiffon cake ~ super detailed version of the recipe illustration 16

Step 16

After the cake is baked, quickly take it out of the oven while wearing heat-proof gloves, drop it vertically to shake out the heat, then immediately place it upside down on a drying net and let it cool down. One more word, be sure to turn it upside down and let it cool down before removing it from the mold, otherwise It will collapse and shrink. You can place two bowls under the grill to let the heat dissipate better. Six-inch chiffon cake ~ super detailed version of the recipe illustration 17

Step 17

This is the surface of the cake, the color is very even.Six-inch chiffon cake ~ super detailed version of the recipe illustration 18

Step 18

When you cut it open, you can see that the cake is very delicate and soft, and it tastes good in your mouth. Six-inch chiffon cake ~ super detailed version of the recipe illustration 19

Step 19

This hurricane is the result of trying several recipes and I think it is very good. I recommend it to everyone. There is an eight-inch chiffon recipe in my recipe, which is twice as much as all the ingredients of the six-inch recipe. You can take a look. Chiffon cake cooking tips

When baking this chiffon cake, you need to pay attention to several details during the baking process. Please do not open the oven door frequently during the baking process. Cold air entering the oven will make the internal structure of the chiffon unstable. To judge whether a cake is baked, you usually need to wait until the cake reaches its highest point and then falls back. After that, bake it for another ten minutes. Then press the cake with your hand. If the cake pops up quickly, it means it is cooked. If it is not cooked, it can be extended. time or increase the temperature and bake for a while, if the color of the cake is already veryIf it is dark but not yet cooked, cover it with tin foil and bake it at low temperature to prevent the color from being too dark.