How to make hot chiffon cake (8 inches)

After a busy day, coming home and cooking a delicious meal is a way of compensating yourself, and a sense of happiness will gradually arise. The method of making hot dough chiffon cake (8 inches) is not complicated. You only need to wash the ingredients and cut them simply. It is also very important to control the heat for this dish. It only takes a few minutes to turn off the heat and serve.

1. Finished product picture.

2. Separate the egg white and yolk into two water-free and oil-free bowls, and sift the low-gluten flour twice.

3. Add 55g milk, 50g corn oil and 20g sugar into a small milk pot.

4. Heat over low heat while stirring until boiling and remove from heat. Shake the small milk pan about 100 times to cool it down slightly.

5. Then pour in the low flour that has been sifted in advance and mix quickly and thoroughly with an egg beater or spatula.

6. Mix well and let it cool to hand temperature.

7. Pour the hot dough into the egg yolk.

8. Mix well with an egg beater or spatula. The batter after mixing is very fine, and when it drips with a spatula, the patterns do not disappear immediately. Store in the refrigerator until ready to use, or you can keep it unrefrigerated.

9. Preheat the oven to 170 degrees. Beat the egg whites with an electric whisk at low speed and add the sugar in three batches. The first time should produce coarse bubbles, the second time should produce fine bubbles, and the third time should produce lines. (The egg whites whipped at a low speed are smooth and free of large bubbles)

10. Add one third of the meringue to the egg yolk paste and mix quickly. Do not stir in circles to avoid defoaming.

11. Then pour all into the meringue and mix quickly. I used Mr. Kojima’s method and it was done in 30 seconds. It was very delicate! Method in the last figure of step.

12. Pour the cake batter into the center of the mold, smooth it out, and shake it a few times to release the air. The finely mixed cake batter will not produce large bubbles.

13. Put it into the preheated oven, middle and lower layer, 165 degrees for 50 minutes.

14. After taking it out of the oven, drop it from a height of 30 cm to shake out the internal gas and then turn it upside down immediately.

15. Remove from the mold after cooling completely.

16. Bottom picture.

17. Cut into pieces.

18. The interior is very delicate and soft, with no large pores at all!

19. Close-up picture.

20. Finished product picture.

21. Finished product picture.

22. Mr. Kojima’s flipping technique:

23. Insert the knife in the middle of the mixing bowl and cut to the lower left side of the bowl. There should be a "bang" sound before the scraper touches the mixing bowl. Draw an oval at the lower left side of the basin. Lift the scraper and then return it to the center of the basin. There is no need to turn your wrist during the whole process. Every time you draw a circle, turn the basin counterclockwise with your left hand. The operation should be continuous, stirring about 2 times per second, and scraping the bowl occasionally. The meringue and egg yolk paste can be stirred within 20-25 seconds. Working quickly will prevent the meringue from forming lumps.

24. From "Mr. Kojima's Cake Class". I saw it in Xiaozhi by chance. It is very useful, so I share it with you.

For ourselves and our families, it is better for us to cook at home. The method of making hot dough chiffon cake (8 inches) is easy and anyone can learn it easily.