Perfect Chiffon Cake (6-inch/8-inch)

During the holidays, I believe everyone will go back to visit their elderly parents. This is a sign of care and filial piety. There are many ways to honor your parents, the best one is to accompany them quietly and cook something delicious for them yourself. Next, let me show you how to make a perfect chiffon cake (6-inch/8-inch)

1. Mix the low flour and corn starch together 25cm from the table and sift 3 times

2. Separation of egg white and egg white

3. Add lemon juice to egg whites

4. Beat with an electric whisk at low speed until coarse bubbles appear, then add all the coarse sugar at once.

5. Gradually speed up to high speed and beat for 1.5 minutes, while beating, use the egg beater to quickly draw large circles around the inside of the bowl (3 circles per second), until the egg beater stops and can pull out the curved and drooping sharp corners, then turn to medium speed and continue to make quick circles while beating, and at the same time, turn the bowl 60 degrees counterclockwise every 3 seconds

6. Remember to stop and observe the state of the egg white at any time until it becomes hard and can be pulled out into short, upright points with slightly curved heads. At this time, turn on the oven and preheat it to 160 degrees

7. Add milk, salad oil, fine sugar, salt and vanilla extract to the egg yolks and stir with an electric whisk at low speed (about 5 seconds)

8. Add sifted flour

9. Use an unopened electric whisk to stir the mixture slightly to prevent the powder from scattering. Then turn on the electric whisk and beat at low speed until the flour and egg yolk paste are completely mixed (about 5 to 8 seconds)

10. Add 1/3 of the egg whites to the egg yolk paste, use a spatula to pick up the batter at the bottom, and stir from bottom to top until it is evenly mixed.

11. Then pour the egg yolk paste back into the remaining egg whites and stir until it becomes smooth and thick.

12. Pour the mixture into two 6-inch molds, hold the mold in the air and rotate it left and right a few times to shake out the large bubbles inside. Insert a toothpick into the batter and gently make a Z-shape to eliminate the bubbles. Then use a spatula to smooth the surface. Bake in the lower layer of the oven at 150 degrees for 30 minutes (reference temperature, the specific temperature is subject to your own oven)

13. Open the oven immediately after baking, take out the mold, drop it 10cm from the ground with the opening facing upwards, then immediately turn the mold over (with the opening facing downwards), place it on the grill and remove it from the mold after cooling.

14. Great colors

15. It is easy to demould

16. Plating

17. Cut it open and see

18. Fluffy and tender

The method of making the delicious and perfect chiffon cake (6 inches/8 inches) that the editor introduces today is actually not difficult. As long as you try it carefully, you can achieve the effect you want and enjoy delicious food!