How to make eight-inch fresh milk chiffon cake

After a busy day, coming home and cooking a delicious meal is a way of compensating yourself, and a sense of happiness will gradually arise. The preparation of the eight-inch fresh milk chiffon cake is not complicated. You only need to wash the ingredients and cut them simply. It is also very important to control the heat for this dish. It only takes a few minutes to turn off the heat and serve.

1. Prepare the required materials and weigh them

2. Separate the egg white and egg yolk completely. The bowl containing the egg white must be clean and free of water and oil.

3. Make the egg yolk paste first. Pour the milk and salad oil into a bowl and use an egg whisk to stir evenly into a milky state. Be sure not to separate the oil and milk.

4. Add an egg yolk and stir evenly with an egg beater.

5. Add another egg yolk and stir it evenly with an egg whisk. Use the same method until all the egg yolks are added.

6. Finally, you get a uniform and delicate egg batter

7. Sift the low-gluten flour into the egg yolk paste

8. Use your right hand to stir lightly in an N shape, and use your left hand to turn the bowl to completely blend the egg paste and flour to obtain a fine, non-granular egg yolk paste. Cover with a lid to prevent it from drying out, and set aside.

9. Now make the egg white paste. Add a few drops of white vinegar to the egg white and beat with a whisk at low speed to produce large bubbles. Then add 1/3 of fine sugar.

10. Continue to beat evenly in a circular motion at low speed for 15 seconds, then turn to the highest speed and beat until the egg white becomes smooth. At this time, add 1/3 of fine sugar

11. Continue to beat evenly in a circular motion at low speed for 15 seconds, then turn to the highest speed and beat until the egg white has clear lines. Then add the last 1/3 of the granulated sugar.

12. Continue to maintain high speed and beat in a circular motion evenly. When you feel resistance in the whisk and the egg white paste has obvious lines that do not disappear, observe the whipping situation. Hold the whisk vertically to the bowl and lift it gently until the whisk forms a small triangle. (When beating egg whites, hold the whisk with your right hand and turn the whisk bowl with your left hand)

13. Add a little egg white paste to the egg yolk paste

14. Stir or cut evenly, or make an N shape, but remember not to make a circle

15. Pour all the egg yolk paste into the egg white paste

16. Stir quickly and evenly by turning or cutting. Finally, the cake batter is fine, uniform and free of particles.

17. Pour the cake batter into the mold, shake the mold gently to make the surface of the batter smooth, lift the mold and drop it a few times to shake out the large bubbles inside, put it into the bottom layer of the preheated oven, bake at 125 degrees for about 65 minutes, tap the surface of the cake, if there is no rustling sound, it means it is baked.

18. After the chiffon cake is baked, turn it upside down to cool immediately, and then remove it from the mold after it is completely cooled.

19. A successful chiffon cake is not afraid of being pressed by hand. Gently press along the mold and turn it upside down. The cake will fall off. Use the same method to separate the cake from the bottom. Success!

20. Cut into pieces quickly and enjoy. It tastes better if you refrigerate before eating.

Busy work has made many people give up cooking at home, but the eight-inch fresh milk chiffon cake is easy to make. Even if you are busy at work, you can still enjoy delicious and healthy dishes.