Learn how to make 8-inch chiffon cake from me

Do you know how to make 8-inch chiffon cake from me? This is the secret for many people to maintain youthful skin. It is actually not complicated to make this dish. After heating the oil, add chopped green onion and stir-fry the ingredients. You can add bean paste according to personal taste and simmer for a few minutes. The marinating process should not be too long, otherwise it will affect the taste and destroy the aroma of the food.

1. Weigh 90 grams of low-gluten flour

2. Sift the low-gluten flour three times and set aside

3. 35 grams of corn oil

4. Weigh 45 grams of milk

5. 80 grams of granulated sugar

6. Set aside lemon juice and vanilla extract

7. 1 gram of salt for later use

8. The eggs are ready! Must be refrigerated for 48 hours before use

9. Separate egg whites and yolks! Egg yolk cannot be used if it is mixed into egg white! When separating, separate them one by one. If there is any mixed egg yolk, replace it immediately.

10. Beat the egg white first! My egg beater is a 250W Kelaimei

11. Add lemon juice to the egg white and beat at low speed for 60 seconds

12. Add 60 grams of fine sugar in three times and beat for 60 seconds at the second speed.

13. Add fine sugar and beat with a whisk at second speed for 60 seconds! Add fine sugar and beat with a whisk at second speed for another 60 seconds! Just beat the egg whites until they are like this! Refrigerate immediately for later use

14. Add 20 grams of fine sugar to the egg yolk! Add salt and vanilla extract! Salt adds sweetness and vanilla extract removes the fishy smell of eggs! Don’t underestimate 3 drops of vanilla extract, it will give you a fragrant cake!

15. Beat the egg yolk evenly for 8 seconds. Do not beat it too much. Add corn oil and beat it for 8 seconds.

16. Adding milk is also completed in 8 seconds

17. Add the low-gluten flour that has been sprinkled three times in three batches! Beat evenly for 8 seconds each time

18. This is the third time to add low-gluten flour

19. Use a rubber spatula to stir the egg yolk paste evenly around the edges.

20. Preheat the oven to 150 degrees for 10 minutes! Why do this? Because you'll be making the cake batter right away! The egg white and egg yolk paste can be mixed within 10 minutes! Only in this way can the cake batter be baked immediately

21. To make cake batter: take one third of the egg white and add it into the egg yolk batter and mix well! Cutting from bottom to top

22. This is how you cut and mix. Now there are two colors! Just cut and mix into one color and that’s it!

23. This is the cake batter after all the mixture is done!

24. Pour the cake batter into the mold and the texture will be clear! Just shake it a few times and it will be flat!

25. Use a toothpick to make a Z-shaped cut to eliminate bubbles!

26. The smooth and even cake batter is done!

27. After the oven is preheated, put the mold into the oven! Set the oven to 150 degrees and bake for 40 minutes!

28. After baking, take it out, shake it a few times, and then turn it upside down on the grid to cool for 3 hours before demoulding! If you demould too early, your waist will definitely shrink!

29. It can be demoulded after 3 hours! Press the mold inward with your hands! Four weeks of looping! Use the same method to easily demould the bottom! The cake is baked perfectly and it is easy to demould!

30. The cake that was demoulded this time looks very nice and beautiful!

31. The egg whites of this cake are beaten just right and the egg yolk paste is stirred evenly, the whole cake is fluffy, soft and delicate and tastes great! Get praise from family!

32. The decorated cake looks great too!

Learn from me how to make an 8-inch chiffon cake. This dish is simple to make and won’t take up too much of people’s time. Make a dish in your spare time and enjoy the delicious taste. This is life.