The first part is the stage of baking the embryo. Baking the embryo is actually baking the cake. Nowadays, most ordinary cakes use chiffon cake as the embryo. Here is how to make chiffon cake.

First, let’s have a collection of chiffon cake tools.

Then it’s time to share the chiffon cake recipe. What I’m sharing today is a 6-inch round mold.

Ingredients: 3 eggs (about 50 grams)

40 grams of low-gluten flour

30 grams of salad oil (flavorless)

30 grams of fresh milk

30 grams of fine sugar (my recipe has less sugar because I don’t like sweetness. If you like sweetness, you can add sugar appropriately)

Baking: 150 degrees, About 45 minutes (this needs to be adjusted according to the temperature and time of your own oven. Everyone’s oven is different. To make an 8-inch round cake, you can divide all the ingredients by 0.6 to make an 8-inch round mold chiffon cake. The baking reference temperature of the 8-inch round mold 150 degrees, about 60 minutes)

I made 2 6-inch cakes and 2 4-inch cakes today, so I put 8 eggs. You mainly need to read the steps of making cakes I shared. Don’t worry about the quantities of ingredients in my pictures. Just look at the quantities of the 6-inch recipe I shared. Let’s officially start making the chiffon cake, please pay attention.

Preparation materials: eggs, flour, milk, oil (measure according to the recipe I shared)

Separate the egg whites and egg whites. You need to use an egg separator here. Please note It is best to put the separated egg whites into a stainless steel basin. The stainless steel basin must be clean, water-free and oil-free, and the separated egg whites must not contain egg yolk. ? (Very important)

(Egg yolk part) Pour 30 grams of weighed milk and 30 grams of oil into the egg yolk, and stir evenly with a manual egg beater.

(Egg yolk part) Sift flour into the egg, milk, and oil mixture and mix evenly with a manual egg beater.

Read the steps

7

(Protein part) Add 30 grams of sugar to the egg whites and beat until the egg beater looks like a hook when picked up as shown. If you are a novice, you can beat it for a while until the egg beater appears straight when you pick it up (this is the difference between my chiffon cake and many chiffon cake tutorials on the market. All the sugar in my chiffon cake is Add the egg whites, and add them all at once. If the egg yolks are not added to the egg whites, the egg yolk liquid will be more delicate, and the cake will be more delicate. Add the sugar to the egg whites at one time, and the egg whites can be whipped well. There is no need to add them in batches, which saves time. ). ?