How to make soft and non-cracking chiffon cake without failure. Ingredients ratio of eight-inch chif

When making chiffon cakes, have you ever encountered cracking, collapse, or loose waist? After countless researches, I came up with a zero-fail chiffon cake recipe. The raw material recipe I used is eight-inch. For those who are interested, please make an eight-inch soft and delicious chiffon cake.

How to make soft and non-cracking chiffon cake without failure. Ingredients ratio of eight-inch chiffon cake.

Materials:

70g low-gluten flour, 10g cornstarch, 5g baking milk powder, 42g milk, 42g unflavored vegetable oil, 90g of fine sugar, 5 medium eggs, cream of tartar/white vinegar/lemon juice (half a teaspoon/a few drops).

Recipe for a zero-fail, soft and non-cracking chiffon cake:

First, weigh all the ingredients except eggs, mix 10g of corn starch and fine sugar evenly, and mix the other 10g with milk powder and low-gluten flour evenly
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Prepare two large basins, clean and wipe them until they are completely water-free and oil-free, then separate the egg yolks and protein into the basins (PS: Be careful not to break the egg yolks. The egg whites must not be mixed with egg yolks, but the egg yolks are Can be mixed with egg whites)
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Use a manual egg beater to beat the egg yolks. Don’t use too much force, just beat until evenly dispersed.
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Add vegetable oil to egg yolk
Beat until the egg yolks and fat are completely blended
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Add milk to the egg yolk mixture
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Continue to beat evenly
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Wipe the whisk of the electric egg beater until it is free of water and oil, and add cream of tartar or white vinegar and lemon juice to the egg whites
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First turn on the low setting and beat the egg whites until they form fish-eye bubbles as shown in the picture
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Then pour in the mixture of sugar and starch all at once, or add it in small spoonfuls while beating, and use high speed to beat the egg whites until the beater head is lifted and the corners are drooping, that is, wet hair. Bubble
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After beating to wet foam, reduce the speed to medium, and beat until the egg whites form sharp angles on the whisk head, that is, dry foam
Finally, use low speed to draw vertical circles in the egg whites. The purpose is to concentrate the foam and make the egg whites firmer, but be careful not to overdo it. It will take about 20 seconds.
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Put the beaten egg whites in the refrigerator to refrigerate. At this time, you can preheat the oven to 150 degrees
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Sift the flour mixture and sift half of the sifted flour into the egg yolks
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Use a manual whisk to stir evenly in horizontal and vertical strokes. Don’t worry, as long as you don’t stir in circles, there won’t be gluten, but don’t mix for too long.
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Mix the other half of the powder in the same way
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Add a small amount of the egg white to the egg yolk paste, stir evenly with a spatula, do not make circles, just stir it up and down like cooking
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Add half of the egg whites into the egg yolk paste and mix well. Finally, pour the mixture into the egg white basin and mix thoroughly.
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Pour the cake batter into an 8-inch round mold and smooth the surface
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Put it in the oven, middle and lower layers, and bake at 150 degrees for 30 minutes, then adjust to 165 degrees and continue baking for about 35 minutes. The surface will be elastic when pressed and there will be no moisture after inserting and pulling out a bamboo skewer. The residue can be taken out of the oven
After taking it out, shake it twice vigorously, then turn it upside down on the grill to cool, then unmold and eat
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