How to make eight-inch chiffon cake embryo

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  • Steps to make eight-inch chiffon cake embryo: 1< /p>

    1

    Weigh 70 grams of cooking oil, 65 grams of milk, and 10 grams of sugar.

  • Steps to make eight-inch chiffon cake embryo: 2< /p>

    2

    Stir to emulsify.

  • Steps to make eight-inch chiffon cake embryo: 3< /p>

    3

    Add 80 grams of low-gluten flour and stir in a zigzag shape until there are no particles.

  • Steps to make eight-inch chiffon cake embryo: 4< /p>

    4

    Add five egg yolks and continue stirring in a zigzag pattern.

  • Steps to make eight-inch chiffon cake embryo: 5

    5

    until smooth and yogurt-like, set aside.

  • Steps to make eight-inch chiffon cake embryo: 6< /p>

    6

    Add 1 gram of salt, 60 grams of sugar, and a few drops of white vinegar to the egg whites.

  • Steps to make eight-inch chiffon cake embryo: 7< /p>

    7

    Beat until it has curved peaks, add 16 grams of corn starch, and continue to beat until it has stiff peaks.

  • Steps to make eight-inch chiffon cake embryo: 8< /p>

    8

    Add one-third of the meringue into the egg yolk batter and mix evenly.

  • How to make eight-inch chiffon cake embryo: 9

    9

    Pour it back into the meringue and continue to mix evenly.

  • Steps to make eight-inch chiffon cake embryo: 10< /p>

    10

    Pour the mixed batter into an eight-inch mold and shake it a few times.

  • Steps to make eight-inch chiffon cake embryo: 11< /p>

    11

    Preheat the oven and bake at 135 degrees for 35 minutes, then turn to 150 degrees and bake for 35 minutes.