How to make chiffon cake

• 1.Use an egg separator to separate the egg white and yolk.Do not let the egg white get a trace of egg yolk.
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  2.The egg white container should not contain any water or oil.(Wipe it clean with kitchen paper in advance)

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  3. Beat the salad oil and milk until the oil and water are combined.

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  4.Add egg yolks and fine sugar (20 grams) in step 3 and beat evenly.

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  5. Sift 2/3 of the flour into step 5 and mix well.(Use the up and down stirring method)

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  6.Continue to sift in the remaining 1/3 of the flour 5.Mix well.(The purpose of mixing the flour is to make the flour gluten.In fact, you can also use a whisk to beat it at low speed)

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  7.Start making egg whites: add a few drops of lemon juice (white vinegar) to the egg whites, use a low-speed egg beater to beat the egg liquid into thick bubbles (fish-eye bubbles), add 1/3 white sugar at this time (50 grams divided into 3 times).

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  8. Continue beating with the egg beater at medium speed.The protein bubbles will become smaller and the volume will expand to 2 times the original.At this time, when you lift the whisk, the egg liquid cannot stick to the whisk head, and the egg liquid can still flow when you shake it.Then add 1/3 of the sugar and continue beating at medium speed.

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  9.The egg whites become fine, but still cannot stand upright.When you lift the egg beater, it becomes vertical.Add the remaining 1/3 of the sugar and continue beating at medium speed.

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  10.The texture of the egg liquid becomes more and more delicate.Continue to beat the egg liquid in the basin.It's ready when it's upright and doesn't flow when it's turned upside down.

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  11.Add 1/3 of the meringue into the egg yolk paste and stir evenly,

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  12. Pour 11 into the remaining egg white liquid and continue to stir evenly before baking in the mold.

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  13. Pour the mixed paste into the 8-inch removable bottom mold and shake it hard on the table.down, shaking out big bubbles.

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  14.Put it into the middle and lower layers of the preheated oven, set the upper heat to 140 degrees and the lower heat to 130 degrees Just bake for 60 minutes.(To identify whether it is cooked or not, you can rub a toothpick into the middle.If the toothpick comes out clean, it means it is cooked.If there are still flour particles on it, it is not yet cooked.)

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  15. Take it out when it is cooked, shake it vigorously, turn it upside down and let it cool before eating.(Eat directly or frame pictures)