8-inch Chiffon Cake Base Exclusive

5 eggs (approximately 55–60 grams each).

Separate the egg white and yolk, and put the egg white in the refrigerator to freeze for a few minutes.

Emulsify 200g of milk with 60g of corn oil, and stir evenly until there are no oil spots.

Sift in 90 grams of low-gluten flour and stir evenly in a Z-shaped motion.

Add 5 egg yolks.

Stir again in a Z-shaped motion until well mixed, and the egg yolk batter is ready (when you lift the whisk, the batter should drip with a stacking effect).

Frozen egg whites, with a layer of ice crystals around them, add 60 grams of sugar and 3 grams of lemon juice.

Spend time.

Whip the egg whites until they form stiff peaks that hold a firm inverted triangle.

Take 1/3 of the egg whites and add them to the meringue.

Take 1/3 of the egg whites into the meringue, and fold gently from the bottom or use a cutting-style fold to mix evenly (do not make circular motions here, to avoid deflating).

Then pour everything into the remaining meringue.

Mix evenly again, and you also can't stir in circles here.

The cake batter is ready. Successful cake batter is smooth and glossy.

Pour from a height of cm into an 8-inch mold.

Shake out the bubbles.

Place it in the preheated oven, on the lower rack.

Bake for 70 minutes.

After the time is up, take it out immediately, let the steam escape, invert it, and let it cool completely.

Demolding.

No shrinkage, no collapse, no pudding layer.

Delicate texture.

One more.