The best recipe and steps for 8-inch chiffon cake are as follows:
Recipe: Cake flour: 80 grams.
Egg whites: 4 pcs.
Egg yolks: 4 pcs.
Sugar: 60 g (egg white) + 30 g (egg yolk).
Oil: 40 grams.
Milk: 40 grams.
Steps: Place the egg whites and egg yolks in two waterless and oil-free basins.
Beat the egg whites until the fisheye bubbles, add one-third of the sugar, continue to beat until delicate, then add the remaining sugar, beat until hard foam, lift the whisk with a sharp hook.
Add the egg yolks to the sugar and stir well with a manual whisk.
Add the oil and milk and stir to combine.
Sift the cake flour into the egg yolk paste and mix well until no graininess is formed.
Add the whipped meringue to the egg yolk paste in three parts, and mix well each time until there is no trace of meringue.
Pour the cake batter into an 8-inch mold and gently shake it a few times to expel the bubbles.
Preheat the oven to 150 degrees, place the molds in the oven and bake for about 60 minutes.
After baking, take out the cake, place it upside down, and let it cool before demolding.
Why is this recipe and steps optimal?Because they are optimized based on the recipe and steps of the classic chiffon cake, the taste and texture of the cake can be guaranteed to the greatest extent. Specifically, this recipe has the right ratio of egg white to egg yolk and a moderate amount of sugar to provide enough sweetness and mouthfeel. At the same time, the amount of low-gluten flour is also appropriate, which can ensure the texture and texture of the cake. In addition, the amount of oil and milk used in this recipe is sufficient to provide sufficient humidity and taste.
The significance of this recipe is that it provides an optimal reference recipe and steps for making an 8-inch chiffon cake. By using this recipe and step, the taste and texture of the cake can be guaranteed to the greatest extent, and the success rate and quality of the production can be improved. At the same time, this formula also takes into account the limitations of the body's intake of sugar and fat, which can control the calorie intake on the premise of ensuring the taste.