How to make chiffon cake (8 inches)

With fresh ingredients and proper cooking methods, you can enjoy the deliciousness of the dishes. The chiffon cake (8 inches) is simply steamed and then topped with sauce and served with a bowl of fragrant rice. It is a perfect match with rice. Foodies can use their imagination to add coriander for flavor and decoration.

1. Prepare various ingredients

2. Essential tools → _ → Flour sifter, scraper, electric egg beater, wide-mouthed and narrow-bottomed bowl (for beating meringue)

3. The electric egg beater must have low, medium and high speed gears! (Mine has 5 gears)

4. Separate the egg whites and yolks, put the egg whites into a wide basin, make sure the basin is clean, without water or oil

5. Separate the egg yolks into another container and add milk and oil (the egg yolks mixed with milk and oil will not dry out on the surface, and can be emulsified well in the following steps)

6. Start beating the meringue. Use the whisk at low speed in gear 1 to make circles slowly. When the large bubbles turn into small bubbles, change the speed to high speed gear 3 and continue to make circles slowly. Be patient and don't rush. Grains will gradually appear. You can add a few drops of lemon juice to not only reduce the fishy smell of eggs but also stabilize the meringue. Continue...

7. Beating meringue is quite hard work, so you must use an electric egg beater to save time and effort!

8. Lift the whisk, a small hook will appear, add one-third of fine sugar, and continue to draw circles slowly at level 3...

9. The meringue with granulated sugar becomes delicate and shiny, and will gradually harden. You can feel resistance when beating it. The small hook will appear again. Add the remaining half of granulated sugar and continue beating at high speed at level 3...

10. Use a spatula to gather the scattered meringue around to ensure that all the meringue is fully whipped.

11. The small sharp hook appears again, add the remaining granulated sugar and corn starch, stir gently, medium speed at gear 2, the meringue becomes more delicate and lustrous, change to low speed at gear 1, and the small sharp hook will appear!

12. It is not okay to have a hook like this. You need to continue to work on it ^O^/

13. Let the beaten meringue sit for a few minutes! Use this time to emulsify the egg yolks, that is, to make egg yolk paste. Use a clean manual egg beater to mix the pre-mixed cream and egg yolks evenly.

14. Add sifted low-gluten flour

15. Use a spatula to stir evenly until no flour particles are visible. Be patient!

16. OK, check whether the meringue is stable and the texture is still fine after standing for a few minutes.

17. Add one-third of the meringue to the egg yolk paste (this is a picture of making cocoa flavor, so the color suddenly changes, please ignore it, the key step =^_^=)

18. Stir evenly (note: not stirring, but flipping. Use a spatula to pick up the bottom and slowly flip it. The action should be slow, otherwise the egg batter will defoam and the cake will not grow high), until the egg white is no longer visible. Lift it up like this, it is sticky and flowing

19. Pour the egg mixture evenly mixed with meringue into the remaining meringue.

20. Stir and stir…

21. Until the egg white is no longer visible

22. Preheat the oven to 150-160 degrees, and pour into the mold 15 cm away (I used an 8-inch removable bottom for easy demoulding).

23. Lift the mold slightly off the table and vibrate it gently a few times to make the large bubbles at the bottom disappear; use a toothpick to draw a few circles on the surface of the batter to make the small bubbles on the surface disappear (≧▽≦)

24. Okay, put it into the preheated oven, bottom layer, upper and lower fire 150-160 degrees, 35-40 minutes (the temperature and time will fluctuate according to the actual situation)

25. After it comes out of the oven, insert a toothpick into the cake. If there is no sticking to the cake, it means it is baked (this one is cocoa flavored)

26. →_→Apple flavor

27. Turn upside down, let cool, and remove from the mold! ! success! →_→This one has pumpkin flavor (o^^o)♪

28. This is the text steps I wrote myself, and there is also a 6-inch square. Can you see it clearly? (^з^)

After seeing the introduction of the method, do you think it is simple and easy to learn? When you are busy, making a chiffon cake (8 inches) can not only relieve your hunger and fatigue, but also promote your health.