If you don’t have the foundation or much equipment, it’s not easy to make a 12-inch one at once. You can make small ones first, then put them together and fix them with cream.

Cake recipes and precautions to ensure first-time success!

1. Material preparation (6 inches)

2 eggs, 45 grams of flour, 30 grams of corn oil, 30 grams of milk, 10 grams of white sugar (egg yolk), 40 grams of white sugar ( Egg white)

1 egg is about 55 grams, so large is enough, so there is no need to be too precise.

2 Flour is divided into low-gluten, high-gluten and medium-gluten. High-gluten flour is used for making bread, medium-gluten flour is the flour we usually eat, and low-gluten flour is suitable for making cakes.

(ps: If you really don’t have low-gluten flour at home, you can also use medium-gluten flour instead.)

3 Corn oil can also be replaced with an equal amount of butter, but peanut oil or rapeseed oil Just don't use it. Although it can be made, it has a strong taste and affects the taste.

2. Production process

(1) Separate the egg white and egg yolk

(2) Add corn oil and sugar to the egg yolk and stir evenly

< p>(3) Continue to add milk and stir evenly until all ingredients are fully mixed.

(4) Sift the low-gluten flour into the egg yolk paste in the previous step, and mix gently using the stirring technique.

Hard foam

(5) Add sugar to the egg whites in 3 batches and beat with a whisk until stiff peaks form.

(6) Put one-third of the egg whites into the egg yolk paste, and mix evenly using the stirring technique. Pour the mixture into the remaining egg whites and mix evenly.

(7) Put it in a container and drop it from a high place several times to shake out the bubbles.

Tips

1 The basin in which the egg whites are placed must be oil-free and water-free, and the egg whites and yolks must be separated cleanly, otherwise it will be difficult to pass!

2 Egg yolk and corn oil will undergo an emulsification reaction and must be stirred thoroughly.

3 After adding flour, be sure not to stir in circles when stirring. Stir from the bottom up, or stir in a z-shape to avoid gluten.

4 Successful egg whites must be beaten to hard peaks, that is, the head of the egg beater has a small sharp corner when it is lifted up, and it will not bend when it is turned upside down.

5 When mixing the egg white and egg yolk paste, be gentle and use a stirring technique to avoid defoaming and not rising.

3. Bake

Set the oven to 130 degrees for 40 minutes.

Each home’s oven temperature is different, so you need to adjust it yourself.

If it does not expand after 10 minutes of baking, you can increase the heat. If the color paints too fast, adjust it a little bit.

How to judge when the cake is almost done: 10 minutes after the cake has risen and then dropped back.

Be sure not to open the oven in the middle, the chiffon cake is very fragile. Don't be impatient after baking. You must wait patiently to cool down before unmoulding, otherwise the cake will collapse.

After making the first one, make the second one, and then put them together so that you can make a big cake at home.

Of course, cream is indispensable, and the following things are your own creation.

Purely handwritten, hope you can adopt it!