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An eight-inch chiffon cake

Release Date:2016-11-24 00:00:00Clicks:1227Publisher:

 

 Required raw materials: ordinary flour, white sugar, corn oil, baking powder, Tata powder (replaceable with white vinegar or lemon juice), coconut milk. Six eggs. Two stainless steel basins, electric egg beater, and a chiffon cake mold.

 

 

Two stainless steel basins, completely free of oil and water, six eggs split, egg yolk and egg white separated into two pots

 

 

PouringOne-quarter teaspoon of Tata powder into the egg white (Tata powder can be replaced with white vinegar or lemon juice), then use a dry electric egg beater to foam in the same direction, add a quarter cup Spoonful of white sugar, continue to send in the same direction until the basin buckles and the protein does not flow down.

 

 

 

4 tablespoons of coconut milk, 4 tablespoons corn oil, a quarter cup of white sugar, and a flat spoon, pour it into the yolk and stir. Mix a quarter teaspoon of baking powder into a cup of flour. After evenly sieved into the yolk liquid. Gently mix from the four sides to the middle until it is even and delicate.

 

 

Preheat the oven for 140 minutes and 5 minutes. At the same time, take two tablespoons of good egg whites and put them into the yolk. Stir gently from around to the middle, and then pour it back into the good egg white. Continue stirring gently from around to the middle. To uniform and delicate. Pour into a baking pot and shake a few times to drive out large bubbles to smooth the surface

 

Put Into the middle level, bake 45 minutes at 140 degrees. After 20 minutes, turn the pan in a direction so that the heat was even. Take out, upside down, after the temperature, demoulding, it’s ready to eat.