Preparation and ingredients of 8 inch chiffon cake

Excipients: 70g milk, 60g corn oil, 80g powdered sugar, 5 eggs. Limb wax.

Steps: 1. Prepare the materials. Put the egg yolk into an oil-free and water-free container, add caster sugar and stir well until completely dissolved.

2. Add milk and stir for about 30 seconds (you can replace milk with water).

3. Add corn oil, stir and mix until uniform (corn oil can be replaced by blended oil and salad oil, and peanut oil is not recommended, because the triumphant taste of peanut oil will cover the original taste of the cake).

4. Sieve in low-gluten flour and matcha powder, stir until even, the batter after stirring will be a little viscous, not thin (if it is thin, it may be that the previous step of adding corn oil and stirring was not done well, and it was not caused by stirring evenly) After the egg yolk paste is done, at this time, the oven can be preheated, 180 degrees, preheated for 10 minutes.

5. Now it is time to make meringue, put the egg whites into an oil-free and water-free container (it must be an oil-free and water-free, dry container), and beat it with an electric whisk until it is coarse foam.

6. Add 1 3 caster sugar (sugar should be added in 3 times), turn to medium and high speed until the fine foam is reached.

7. Add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

8. Finally, add the remaining sugar and continue to beat until it is dry and foamy, that is, when lifting the whisk, the egg white can pull out a short and upright sharp corner (if you like a little moist taste, you can beat it to 7, 8, 9 to distribute, that is, wet foaming).

9. Mix the meringue with the egg yolk paste, take 1 3 meringue into the egg yolk paste plate, and mix evenly with a rubber spatula.

10. Take another 1 3 meringue into the egg yolk paste plate, and mix evenly with a rubber spatula.

11. Finally, pour all the batter in the egg yolk paste plate into the remaining meringue plate, and mix evenly until smooth and delicate without particles (remember to use the method of cutting and mixing, do not stir in circles).

12. Pour the batter into an 8-inch round cake mold, 8 minutes full, gently sip it on the tabletop a few times, and shake out the big bubbles in the cake batter (if it is not bubbled, the cake will have a big hole after cutting).

13. Put the cake into the middle and lower layers of the preheated oven, top and bottom heat, and bake for 140 minutes (the temperature and time of the oven are for reference only, adjust according to the situation of your own oven).

14. This picture shows a cake that has been baked for 30 minutes.

15. This picture shows a cake that has been baked for 40 minutes.

16. This picture is a cake that has been baked for 50 minutes, and the crack is a little bigger, but it still looks good.

17. After baking, the cake should be put on the table and smacked a few times, and then immediately upside down on the grill, and the cake can be demolded after it is completely cooled (can be demolded with the help of props).

The best recipe and steps for 8-inch chiffon cake are as follows:

Step 1:Prepare all ingredients, 5 eggs, 20g sugar, 50g milk, 50g corn oil, 80g cake flour, 65g sugar.

Step 2:Preheat the oven at 180 for 20 minutes before you start working. Stir the milk, corn oil and 20g sugar with a manual whisk until emulsified.

Step 3:Milk and corn oil first draw a circle and stir until emulsified, then add the sifted low-gluten flour, just add the low-gluten flour and stir it in a Z-shape, at the beginning of the powder will not be smooth after mixing, draw the Z-word a few times, and the batter will be very smooth.

Step 4:Separate the egg white and egg yolk first, pour the egg white into a waterless and oil-free basin, add the egg yolk directly to the flour paste, or mix the egg yolk and batter with the same Z-shaped technique, the egg yolk will be slightly thinner after the egg yolk is added, and it will become smoother and more delicate.

Step 5:Beat the egg whites with an electric whisk, when the egg whites appear big bubbles, add 1 3 of white sugar, and then use the electric whisk to continue beating. When the bubbles become small bubbles, put 1 3 of the white sugar and continue to beat, and finally wait until you can't see the bubbles, then add the last 1 3 of the white sugar and continue to beat until there is a hook.

Step 6:Once the batter is mixed, lift the batter basin and let the batter drip into the mold from a high place. Gently shake the mold a few times, shake out the large bubbles in the cake batter, and quickly send the cake mold into the middle and lower layers of the oven.

The oven temperature is immediately adjusted to 150 degrees and bake for 60 minutes.

Step 7:

When the cake is baked, take out the cake mold, first lift the mold to shake it, shake out the hot air, and then turn it upside down on the three bowls to cool, and then you can get rid of the mold after cooling!

The preparation and recipe of the 8-inch chiffon cake is as follows:

Ingredients: 5 eggs, 80 grams of cake mix, 80 grams of caster sugar, a few drops of vinegar, 40 grams of milk, 40 grams of corn oil.

1. Prepare the materials. Using an egg white separator, separate the whites and yolks of 5 eggs and place them in two dry basins.

<>2. Add a few drops of white vinegar (dip 3-4 drops with chopsticks) into the egg white. Protein alkaline, acid-base balance, good for whipping. Whip with an electric whisk. When it is a fisheye bubble, add 20 grams of caster sugar.

3. Keep whipping. When the egg whites thicken and appear coarser foam, add another 20 grams of caster sugar.

4. Continue. When there are lines, add another 20 grams of caster sugar.

5. Continue to whip, when the egg liquid is very thick, the whisk lifts up, and presents a short and upright triangle, which is the beating state.

6. At this time, it will be reversed, and there will be no liquid flowing out, and it will be fine.

7. Put 40 grams of milk, 40 grams of oil, and 20 grams of caster sugar into the egg yolk. Stir gently with chopsticks. Don't push too hard.

<>8. Sift in 80 grams of cake mix. There will be particles in the egg yolk paste after sifting into the powder, and use a spatula to crush these particles so that there will be no lumps in the finished cake.

<>9. Take 1 3 egg whites and put them in the egg yolk, stir them up and down with a spatula, and then take 1 3 egg whites and put them in, mix thoroughly, and put the cake batter into the remaining egg white basin. Mix well up and down, and remember not to stir in circles.

<>10. Put the finished cake batter into the 8-inch majestic cake mold, and shake it on the countertop a few times to expel the bubbles.

11. Preheat the oven to 150 degrees for 5 minutes. After that, place the mold in the lower middle of the oven. Approximately 1 hour.

12. After the oven stops working, take out the cake mold and place it upside down, and after it cools, you can take off the mold and enjoy.

The preparation and recipe of the 8-inch chiffon cake is as follows:

Ingredients: 5 eggs, 80 grams of milk, 95 grams of sugar, 100 grams of low flour, 45 grams of corn oil, 10 grams of corn starch, etc.

1. Pour the milk and corn oil into a basin, beat it with a manual whisk until it is emulsified, and then put in the separated egg yolk.

2. Continue to beat until the yolk and milk are combined.

3. Sift in the low-gluten flour, then stir it with a spatula, stir until there are no flour particles, and the egg yolk paste is adjusted.

4. Separate the egg whites and squeeze in a few points of lemon juice.

5. Beat the egg whites to a large fisheye shape, add white sugar for the first time, and mix the white sugar with corn starch in advance.

6. Continue to beat the egg whites, the egg whites begin to become delicate, and add white sugar for the second time.

7. When the egg whites begin to show lines, add sugar for the third time to present a straight small triangle.

8. Put one-third of the whipped meringue into the egg yolk paste and stir well.

9. Pour it back into the meringue with the rest of Chi Zhong Antle, continue to stir, and finally form a cake batter.

10. Pour it into the cake mold, just fill it for eight minutes, don't pour it too full, and then shake the mold a few times to shake out the big bubble inside.

11. Bake in the oven at 155 degrees for 40 minutes, bake at 160 degrees for 20 minutes, preheat the oven for 10 minutes before buriing, remember to cool upside down when baked, and then remove the mold.

Hello, dear, I am happy to answer for youAnswer: The method and recipe of 8-inch chiffon cake is the method of 8-inch chiffon cake Ingredients Egg white 180 grams Egg yolk 80 grams Sugar (in all egg whites) 70 grams Oil 60 grams Milk 80 grams Low powder 90 grams Eight inch chiffon cake recipe All materials, weigh well. Beat the egg yolk manually, add milk and oil, mix well, add sieved low score, cut and mix until there are no particles and a thick liquid state.

In an oil-free and anhydrous container for egg whites, add sugar in three times and beat them to a hard state, that is, a small tip is erect. First, 1 3 The egg yolk liquid is put into the egg yolk liquid, and the egg yolk liquid is poured into the egg white solution. Cut the egg white liquid and egg yolk liquid evenly Cut the mixed cake liquid and pour it into the mold.

For the mold filled with cake liquid, use a spatula to smooth the surface as much as possible, and then knock it to remove air bubbles. After the oven is preheated to 150 degrees for 5 minutes, put the molds into the oven and 150 degrees for 60 minutes. After 60 minutes, it will be baked on the inverted cooling net, waiting for cooling and then demoulding.

Hello dear and happy to solve the problem for you: the method and recipe of 8-inch chiffon cake, the answer is: eggs 5 low-gluten flour 85 grams of caster sugar 70 grams (50 grams of egg whites, 20 grams of egg yolks) corn oil 50 grams of milk 60 grams of salt grams of lemon juice a few drops of corn starch 5-8 grams (in the egg whites, no can be left out) 1 Prepare all the ingredients, the egg whites can be refrigerated or frozen.

2. Milk + sugar + salt Stir with an egg whip until the sugar melts, then pour in corn oil and stir with an egg whip until there is no oil flowers. 3. Sift in the low-gluten flour and stir with the egg "Z" until the dry powder is not visible, at this time the batter is very thick, there is no fluidity, no need to over-stir. (Remember not to stir in circles, so as not to make the batter gluten) 4 Pour the egg yolk into the batter, and stir it with the egg whip "Z" until the egg yolk paste is fluid, (lifting the egg yolk paste is not easy to break, proving that the batter is gluten) 5 The finished egg yolk paste 6 Take out the egg white from the refrigerator and add a few drops of lemon juice.

7. Start making egg whites, (white sugar is added to the egg whites three times) with an electric whisk at medium speed to coarse bubbles (high-speed whisking is also OK), at this time, add 1 3 white granulated sugar to high-speed whisking, beat until the bubble noodles are delicate, add the remaining 1 2 white granulated sugar to continue to beat at high speed, beat until the lines appear, add the remaining white granulated sugar (starch, there is no can not be put away) to medium speed, and finally turn a few times at low speed, lift the whisk to have a short upright sharp corner. 8 While beating, turn the container in the opposite direction with the left hand 9 Beat the egg white spine shed cream like this (with short vertical sharp corners) 10 cake batter production: Take 1 3 meringue into the egg yolk paste, cut it with a spatula and mix evenly.

11Then pour the mixed cake batter into the meringue container, and mix evenly with a spatula. (The spatula is cut vertically from the middle, turned up, and the left hand rotates the container in reverse direction at the same time to repeat the action until it is cut and mixed evenly, remember not to stir in a circle, so as not to defoam) 12 Use a spatula to cut and mix 13 cut and mix evenly The cake batter is 20 cm away from the countertop, and slowly pour it into the cake mold for seven or eight minutes, and then shake it twice or rub it back and forth a few times, put it in the preheated oven Sakura leak is the middle and lower layer 14 immediately after the oven is shaken a few times, shake off the heat inside (almost as flat as the mold), and buckle it upside down on the grid. Try to raise the grill as early as possible to leave enough space at the bottom to dissipate the heat.

15. After cooling, drag (at least one hour, it is easy to collapse and shrink the waist if the mold is not completely cooled) 16 (use a demoulding knife to remove the mold).

Ingredients: 90 grams of low-gluten flour, 50 grams of milk, 50 grams of corn oil, 20 grams of caster sugar (for egg yolk), 60 grams of caster sugar (for egg whites), 5 eggs, a few drops of lemon juice, a few drops of vanilla extract, and 1 Sanneng 8-inch cake mold.

Chiffon cake 8 inches of preparation.

1. Prepare the eggs, egg yolk protein separation, low-gluten flour, sift for later use.

2. Add 20 grams of caster sugar to the egg yolk, use a manual whisk, and gently beat it.

3. Add corn oil and stir well. Add the milk and stir to combine. A few drops of vanilla extract, stir well.

4. Add the sifted flour at one time, and mix evenly with a spatula until there are no particles.

5. Add a few drops of lemon juice to the egg whites and beat them with a whisk until frothy.

6. Add 60 grams of caster sugar to the egg whites in 3 times and beat until the whisk is lifted to reveal the sharp corners.

7. Take 1 3 beaten egg whites, add them to the egg yolk paste, and mix well with a spatula.

8. Pour the evenly mixed batter into the remaining whipped egg whites, and mix evenly with a spatula.

9. Pour the evenly mixed batter into the mold and shake it a few times to shake the large bubbles.

10. Put it in the preheated oven, bake at 110 degrees for 50 minutes. Then, turn the upper and lower tubes to 130 degrees and bake for another 20 minutes.

11. After taking it out, shake down the mold, shake out the water vapor, buckle it upside down on the cooling rack, and let it cool and remove the mold.