Hi~ I am Xiaoxian. Today I will share with you a chiffon cake that does not crack or collapse, a must for novices!
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✎Formula:
Egg whole egg 5
Milk 57g
Corn oil 58g
Corn starch 8g
Cake flour 77g
Salt 1g
5-6 drops of lemon juice 1/2tsp
Sugar 112g in3 addition
Heat up and down at 120℃ for 15 minutes
Bake at 120°C / 250°F for 12 minutes
Upper and lower fire 130℃ for 35 minutes
Bake at 130°C / 270°F for 35 minutes
Fire up and down at 180°C for 5 minutes
Bake at 180°C / 360°F for 5 minutes
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Chiffon cake 8 inch (Chiffon cake 8 inch) 🍞 Simple method, zero failure, detailed steps, no cracking and no collapse 💗【Xiao Xian de Bakery Time Bakery Life】
#chiffon cake#Chiffon cake recipe#Xiaoxian de Bakery Life
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