How to make hot chiffon cake (8 inches)

Many people may think that cooking is a difficult task. In fact, it is not difficult to make delicious dishes with good color, fragrance and taste. As long as you master the methods and techniques, the method of making hot dough chiffon cake (8 inches) is very simple and does not require many cooking skills. It is suitable for regular consumption.

1. Weigh all ingredients.

2. Pour milk, soybean oil and 20 grams of sugar into the pot.

3. Heat the milk pan and stir constantly with a whisk until the liquid boils, then remove from heat. Cool the liquid appropriately (you can shake the milk pan about 90 times)

4. Sift the low-gluten flour into the milk pot.

5. Immediately use a rubber spatula to stir continuously until the flour and the hot liquid are fully blended and become hot dough.

6. Separate the egg white and yolk and put them into two different bowls. The bowl for egg white should be clean and free of oil and water.

7. After the boiled noodles have cooled, pour the egg yolks into the noodles and stir evenly with a rubber spatula to form an egg yolk paste.

8. The mixed egg yolk paste is very fine and has no particles.

9. Beat the egg whites. While beating, pour 50 grams of sugar into the egg whites in three times until the egg whites are beaten into dry foam. That is, you can pull out a small upright pointed corner.

10. Scoop one-third of the egg whites into the egg yolk paste, and stir up and down to make the egg whites and egg yolk paste completely blended. Do not stir in circles, otherwise it will deflate.

11. The mixed batter is very fine.

12. Pour all the mixed batter into the remaining egg whites and continue to stir up and down to make them completely blended.

13. Be quick when stirring, otherwise the egg whites will deflate. The mixed batter is very fine.

14. Pour the batter into the chiffon mold, lift the mold and gently shake it on the table twice to shake out the bubbles in the batter.

15. Preheat the oven in advance, bake at 165 degrees on the middle and lower layers, with upper and lower fire, for about 50 minutes.

16. The cake looks great after it’s baked.

17. Turn it upside down to cool, and then demould it.

18. After being demoulded, the cake is very soft and fluffy, like a cloud.

For the sake of health, it is still recommended to cook at home. The method of making hot dough chiffon cake (8 inches) is simple and the taste is not inferior to many expensive ingredients.