How to make the 8-inch chiffon cake

The busy life makes many people be careless in diet, and they deal with their three meals a day casually, but they don’t know that this can easily lead to a sub-healthy state of the body. In fact, the method of making latte art chiffon cake (8 inches) is simple and delicious. It is a recommended home-cooked dish that you may as well eat often.

1. Finished product picture. Soft, delicate and delicious!

2. Prepare the materials.

3. Tools used.

4. Use two water-free and oil-free containers to separate the egg white and yolk. Do not allow any yolk to be mixed into the egg white.

5. Take another slightly larger deep bowl, add milk and corn oil, and stir with a hand whisk until it is emulsified, that is, no oil is visible.

6. Add 20g of white sugar and stir until melted.

7. Add egg yolk and mix well.

8. Mix the low flour, corn starch and salt, and sift them into the egg yolk paste.

9. Use a hand whisk to gently stir until the batter becomes fine and free of particles. Do not over-stir to avoid forming gluten.

10. Add tartar powder to the egg whites, beat with an electric whisk at level 1 until coarse bubbles form, then add one third of white sugar.

11. Continue to beat at level 3 until dense and fine bubbles form, then add one third of white sugar.

12. Continue beating at level 3 until texture appears, then add the remaining one third of sugar.

13. Continue beating until the egg whites stand up into small pointed corners when you lift the whisk, which means they are hard foams! Stop wasting time! Preheat the oven to 150 degrees at this time.

14. Add one third of the meringue to the egg yolk paste, and use a rubber spatula to quickly cut and mix evenly, just like cooking at other times. Do not stir in circles to avoid defoaming the egg whites.

15. Pour all the mixed batter into the meringue and mix quickly and evenly using the same method. Pour the cake batter into the pan, leaving some at the bottom of the bowl for mixing with cocoa powder later. Smooth it out, shake it twice to get rid of large bubbles, and set it aside for later use.

16. Sift cocoa powder into the remaining spoonful of batter and mix quickly until evenly mixed.

17. Put it into the piping bag and cut a small hole with scissors.

18. Squeeze out circles on the surface of the cake batter.

19. Use a toothpick to draw a flower shape from the edge to the center.

20. Place in the preheated oven at 150 degrees for 50 minutes. After baking, take it out and let it fall freely from a height of more than ten centimeters to shake out the heat inside, then immediately turn it upside down to cool!

21. Remove from the mold by hand after cooling.

22. Internal picture, cut into pieces and enjoy!

23. You can also cut it into smaller pieces to share!

The preparation of the eight-inch chiffon cake with latte art is simple and can also help our body replenish a variety of necessary nutrients. It is a rare and delicious home-cooked dish.