How to make a cake

Chiffon cake embryo (8 inches)

Tested many kinds of cake embryo, to this after the termination, absolutely ok

Chiffon cake embryo ingredients

Eggs 5 (medium-sized) 75g of low gluten flour

Fine sugar 80g (20g to add to egg yolks + 60g egg white whisking with) 40g of vegetable oil (tasteless vegetable oil)

Milk 40g milk powder 5g (can be replaced by equal amounts of white vinegar) <

Milk 40g Milk powder 5g (can not be added)

Lemon small half (can be replaced by an equal amount of white vinegar)

Chiffon Cake Embryo

Steps 1

Tools : Oven Manual whisk Electric whisk Silicone spatula 2 slightly larger stainless steel pots or glass bowls (water-free and oil-free clean state) 3 small bowls Hand-held sifter 8 inch loose bottomed Cake molds Insulated mitts Grill

Step 2

For the egg yolks, gently mix 20 grams of sugar with the flour and milk powder using a spatula or spoon and set aside

Step 3

Separate the egg whites from the whites and place the egg yolks and whites into two separate slightly larger containers

Step 4

Beat the yolks gently

The yolks are lightly beaten

. Step 5

Add the vegetable oil to the beaten egg yolks and mix well, making sure not to get foamy

Step 6

Mixed state

Step 7

Milk is added to the egg mixture in the previous step and whisked thoroughly

Step 8

Mixed milk state

Step 9

Mixed milk is mixed with a handheld sieve.

Sift the flour mixture with a handheld sifter and gently stir the mixture horizontally with a whisk, taking care not to stir in circles or overmix to prevent the flour from becoming glutenous. Stir until the yolks are smooth without any particles, then the yolks are ready and ready to be used

Step 10

Egg White Cream Squeeze a few drops of lemon juice into the separated egg whites. (Adding lemon juice is to neutralize the alkalinity of the egg whites, which makes the whipping more stable and effectively removes the smell of egg, just add a small amount of it)

Step 11

Prepare the electric mixer by beating the egg whites at low speed until coarse bubbles appear

Step 12

After the coarse bubbles appear, first add 1/3 of the granulated sugar (about 20 grams), and then turn to high speed to continue to beat

Step 13

The first time to add granulated sugar (about 20 grams), then turn to high speed and then turn to high speed.

Step 13

After the meringue is a little creamy, add 1/3 of the sugar (about 20 grams) for the second time and continue to whip on high speed

Step 14

When the egg whites appear to be streaked, add 1/3 of the sugar (about 20 grams) for the third time, and switch back to low speed to whip and keep a close eye on the egg whites.

Pause the electric whisk and lift the whisk vertically, if the head of the egg white is lifted up, it will appear sharp and short straight state, the whisking of the egg white is complete (the whisking state of the egg white will have a direct impact on the finished product, so you need to constantly observe the whisking state of the egg white, not to beat and not to under-whisking)

Step 16

Placing the whisks of the egg white, add the whisks to the mixed egg yolks, and then add them into the egg yolk mixture. Do not rotate the egg yolks, but turn them up and down or cut them and mix them gently

Step 17

After mixing the egg yolks well, add 1/3 of the whipped egg whites and mix them gently with the same technique, then pour them back into the container of egg whites, and gently mix them all well again

Step 18

Pour all the cake batter into the living bottom of the cake, and then pour the cake batter into the living bottom of the cake. Pour all the batter into the molds, and when it's all gone, gently knock the molds against the counter to shake out any large air bubbles

Step 19

Preheat the oven at 150℃ for 5 minutes, place in the lower middle of the oven, and set the time to 40 minutes. Cool the cake completely before you can take off the mold, otherwise it will be collapsed

Step 21

Basic chiffon cake embryo is so finished, you can take a beautiful photo to share, oh?

Step 22

With cake round mold size conversion table. If the size of your cake becomes bigger, you have to lower the temperature and extend the time when baking. Usually, for each size of the cake, the temperature is lowered by 5-10 degrees and the baking time is extended by 10-15 minutes. But this is not a hard and fast standard, according to the variety of cake, the actual situation of the oven and then adjust as appropriate, which requires their own flexibility to grasp the ha.