How to make chiffon cake

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  1. Separate the egg whites and yolks and pour them into clean containers that are oil-free and water-free.There should be no trace of egg yolk in the egg white, otherwise the egg white will be difficult to whip.Affects cake climbing.

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  2. Pour the milk and oil into the egg yolk and stir evenly in a Z-shape motion.

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  3.As long as the oil-water separation cannot be seen in the evenly stirred egg yolk liquid.Add 20 grams of sugar and continue mixing evenly.Sugar-free granules.

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  4.Pour 20 grams of sugar into the evenly stirred egg yolk liquid and continue to stir evenly.Sugar-free granules.

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  5. Sift the flour three times and pour it into the egg yolk liquid.Stir quickly in a Z-shape to ensure that it is evenly distributed.No grainy flour is fine.

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  6. Lift the egg beater in the stirred state and the egg yolk will drip continuously, and it will become a pour.The state of the triangle is enough.At this time, the oven is preheated to 150 degrees.

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  7. Drop lemon juice into the egg white

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  8.When the egg whites have small bubbles, add one-third of the sugar and beat with an electric egg beater.Work in circles around the container to ensure all egg whites are evenly beaten.

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  9. When the egg whites are white, pour in one-third of the sugar and continue to beat at high speed.Make sure every area is evenly beaten.

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  10. When the egg whites are slightly textured, pour in the last third of the sugar and beat at high speed.When a small curved hook appears when you lift the egg beater, turn to medium speed and stop halfway to beat to see if an upright sharp hook appears.If the egg whites appear to be inverted and cannot fall out, it means it is in a hard state.

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  11. Pour the egg yolk into one-third of the egg white and stir evenly in a J-shape without making circles.This is to avoid defoaming, which may ultimately affect climbing or cause it to shrink.Stir the remaining egg whites and egg yolks in the same way.The technique is particularly important.Remember not to stir in circles.

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  12. Pour the stirred batter into the mold from a height of about 20 cm.Use a scraper to flatten the mold and use a toothpick to make a few zigzag strokes to break the small bubbles.Finally, lift the mold and shake it a few times to eliminate the bubbles.

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  13.Put the mold into the preheated oven at 130 degrees for 40 minutes and then turn to 140 degrees 20 minute.

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  14. Take out the mold and vibrate it a few times.Place two bowls under the baking sheet, invert the molds, and let cool on the baking sheet.Unmold after cooling completely.At least two to three hours.I used my right hand to drag the cake upwards.It's easy to break away if the cake is successful.It must be cooled completely.

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  15.The perfect hurricane is released.