How to make 8-inch chiffon heart-shaped cake

What skills do you need to master in order to make an eight-inch chiffon heart-shaped cake with good taste, great color and fast production speed? Don’t be afraid. In fact, the method of making an eight-inch chiffon heart-shaped cake is very simple. Don’t add too many seasonings. Just keep the original flavor of the food. You can add coriander and chopped green onions at the end to make it taste even better.

1. Prepare and weigh the ingredients according to the ingredient list.

2. Open the eggs and put the egg white and yolk in two containers respectively.

3. Add salad oil, milk and 20 grams of sugar into the egg yolk, beat evenly with chopsticks, then pour in the flour and stir.

4. Stir into a uniform paste without particles.

5. Add the remaining 1/3 of white sugar into the egg whites and beat with a whisk until white and with large bubbles.

6. Add the remaining 1/2 of the sugar and continue beating for about 3-4 minutes until the bubbles become smaller.

7. Beat until the egg whites begin to have texture, then add the remaining white sugar and beat. At this time, you need to carefully observe the changes in the egg white.

8. Lift the egg beater at any time to see if the sharp corners of the egg white can bend upwards when lifted. If it has a sharp corner but cannot bend upwards, continue to beat it. It's done until it curls up. The egg white at this time is very delicate, without bubbles and has plasticity.

9. Pour half of the beaten egg white into the egg yolk batter.

10. Mix well using the cutting and mixing method. Do not stir in circles as this will cause foaming.

11. After stirring evenly, pour in the other half of the beaten egg white.

12. Mix evenly using the same cutting and mixing method.

13. Pour the mixed batter into an 8-inch cake pan. Knock it two or three times on the table to shake off any large bubbles.

14. After preheating the oven for five minutes, place the bread in the lower middle layer, bake at 130 degrees for 55 minutes. Ovens are different, so adjust the time appropriately based on experience.

15. When the time came, it came out of the oven and it looked very beautiful, with no collapse or cracks. Pick up the mold, tap it a few times, turn it upside down on the baking rack, and let it cool at room temperature.

16. After drying, the mold can be lifted up gently. If it cannot be removed, gently push up the bottom of the mold to loosen it, and then turn it upside down to take it out. The surface that touches the grill is pressed with beautiful vertical lines.

17. The side that comes out of the mold is flat, soft and like a sponge.

A healthy life is inseparable from a reasonable diet. The method of making an eight-inch chiffon heart-shaped cake is actually very simple and it is also nutritious.