Low gluten flour 80
|50 g (can be substituted with water)|
|40 g (can be substituted with vegetable oil)|
|a few drops|
|50g (can be substituted with sugar)|
Easy way to make a 6-inch chiffon cake
Separate the egg whites from the egg whites in two large containers (without a separator, scoop out the egg whites with a large spoon).
Add a few drops of white vinegar to the egg whites and 1/3 of the sugar, beating until white foamy, then add the sugar again until it comes out as a paste. This step is critical to the success or failure of the cake.
Scoop out 1/3 of the egg whites and put them into the egg yolk batter, stir well.
Finally, pour the cake into a 6″ cake container, about 7-8 minutes full, sprinkle a little sesame seeds on top. Pick up the mold from the top to the bottom a few times to make the bubbles come out. Then bake at 170 degrees for 35 minutes!
After baking, still need to give it a couple of strokes, then invert it on the grill, let it cool down completely before taking off the mold and serving!
After baking, be sure to cool completely before going to release the mold, or it will fall apart in the middle.