A 1 liter bottle of tower light cream and make an eight-inch cake that can't be used up! Make a light cream chiffon cake today to consume the remaining light cream (•̀ᴗ•́)و ̑̑ The cake is soft and delicate! It is best to destroy the remaining light cream:: ೖ (⑅σ̑ᴗσ̑)ೖ ::
By AnnZi0407
<h2>Royalties</h2>
Light cream 200 g
6 eggs
Low gluten powder 120 g
Sugar 65 g (in protein)
50 g sugar (in egg yolk)
Lemon juice a few drops
Mold 8 inch
<h2>Practice steps</h2>
1、1. Prepare the materials.
2、2. After separating the egg whites & egg yolks with a separator, pour them into two basins. [Note: The basin containing the egg white must be 要️水️ a clean and relatively high vessel! And there can't be a little egg yolk in the egg white. 】
3、3. Add 50g of baby sugar to the egg yolks, beat them with an electric whisk until they are emulsified, then add 200g of light cream and mix well with a spatula. [Note: At this time, you can preheat the oven at 165 ° C; depending on your own oven, when to start preheating the oven. My family can warm up to complete the jump to "cooking" if you have not yet done 好️ the "pause" is still hot. 】
4、4. 120g of low-gluten flour is sifted into an egg yolk milk bowl and gently stirred by Z-shaped technique until the flour is particle-free and smooth. [Note: When stirring the egg yolk batter, remember not to draw circles to avoid tendons!] I sifted in the low-gluten powder twice and stirred it well. Low gluten powder can also put about 100g, I have a little more low gluten flour for this cake (⸝⸝⸝ó̴̶̷̥ ⌑ ọ̴̶̷̥̀⸝⸝)】
5. Add a few drops of lemon juice to the egg white and beat the egg whisk to a fisheye-shaped bubble.
6、6. Fish-eye-shaped egg whites are put into 65g of baby sugar at high speed; [Note: Baby granulated sugar is added in ️ 3⃣times!] Send to this state in the lower right corner of the picture! Don't overdo it, the baked cake is easy to crack. 】
7、7. Add one-third of the meringue to the egg yolk batter and mix it up and down, then add part of the meringue again to continue stirring, and finally pour the rest of the meringue together and mix well until smooth. 【Don't draw circles, otherwise it will defoam!】 】
8, 8. Stir the smooth batter into the sieve and sift into the 8-inch cake mold, the batter is put into the oven before gently shaking a few times, shake off the bubbles can be put in the oven to bake = ͟͟͞͞ (( ☞ ՞ਊ ՞) ☞
9、9. My oven is set to 165° C and baked for 35 minutes! (Adjust the temperature and time differently depending on your oven!) ）
10、10. Light cream chiffon cake finished ❛ (❛ัᴗ❛ั⁎) Eat it!!
<h2>Tips</h2>
1. The vessel containing the egg white must be 要️水️ oily, otherwise it will affect the distribution of the egg white; 尽️ use a taller vessel to beat the egg white to prevent the egg liquid from flying out during the high-speed dispatch. 2. When sending the egg white, the front side should be sent at high speed, and then at low speed, so that the protein cream is stable and delicate! 3. When the meringue and egg yolk batter are mixed together, the meringue must be 3⃣mixed in the egg yolk batter more than ️ times, be careful ⚠️ not to stir in circles! Mix the batter by turning it from bottom to top, and don't stir too hard to avoid defoaming. 4. Take a few sips before baking in the oven to shake out the bubbles in the batter, otherwise bake the egg 糕️ holes. 5. The baking time and temperature of the oven are also adjusted according to the oven! [I use 8-inch mold to do this, and the time of adjustment is also different: 165 ° C, 35 minutes can be. If you switch to a 7-inch mold, adjust it to 165 ° C, 45 minutes. 】
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