How to make 8-inch chiffon cake embryo - Baking recipes

1
5 eggs (about 55-60 grams).
2
Separate the egg whites and yolks, and place the whites in the refrigerator for a few minutes.
3
Emulsify 60 grams of milk + 60 grams of corn oil, stir evenly until there is no oil left.
4
Sift in 90 grams of low-gluten flour, make Z-shapes and mix evenly.
5
Add 5 egg yolks.
6
Make Z-shapes again and stir evenly until the egg yolk paste is ready (when you lift the whisk, the batter will feel stacked when dripping).
7
Add 60 grams of sugar + 3 grams of lemon juice to the frozen egg whites, surrounded by a layer of ice.
8
Send away.
9
Beat the egg whites until they form a firm inverted triangle.
10
Put 1/3 of the egg whites into the meringue.
11
Put 1/3 of the egg whites into the meringue, stir evenly or use a knife to mix (do not draw circles here to avoid defoaming).
12
Pour all the remaining meringue into it.
13
Stir evenly again. Do not stir in circles here either.
14
The cake batter is just fine. A successful cake batter is delicate and shiny.
15
Pour from a height of 20cm into an 8-inch mold.
16
Pop the bubbles.
17
Place in the preheated oven, lower rack.
18
140 degrees, bake for 70 minutes.
19
After the time is up, take it out of the oven immediately, shake out the heat, turn it upside down, and let it cool completely.
20
Remold.
21
No shrinkage, no collapse, no pudding layer.
22
Delicate organization.
23
One more.

The batter for the 8-inch chiffon cake is about 460 grams. Don’t pour too much. If you pour too much, it will cause the mushrooms to top.