How to make chiffon cake

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  1. Prepare the raw materials and weigh them strictly according to the recipe.I use olive oil instead of corn oil because corn is not safe now, and I prefer safe olive oil.It tastes good too

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  2.The egg whites and yolks should be strictly separated and placed in a completely dry bowl.There can be no water.

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  3.Put the egg yolk into the olive oil and milk and set it aside, so that the olive oil and milk can ensure If the egg yolk is not crusty, beat the egg whites first.Pick up the egg whites with a whisk and add one-third of the white sugar into the egg whites.Continue to beat.Then add sugar and starch in two batches to beat the egg whites.The purpose of adding starch is to stabilize the meringue.Only stable meringue can make a good cake

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  4. Then stir in the egg yolks and milk and olive oil After evenly adding the flour, be sure to mix evenly but do not use excessive force.Stop stirring until the flour particles are no longer visible.If you use too much force, tendons will form, and the baked cake will also shrink in waist

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  5.Put a spoon Fold the egg whites into the egg yolks to make sure the egg whites are as stable as before.If they are defoamed, use a manual egg beater to save them.If the meringue is overbeaten and becomes lumpy, it will become unusable

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  6.Pour in all the egg yolk paste For the meringue, stir it with a stirring technique.Do not use excessive force.Stir continuously and make a cross on both sides to make it even.Too much force will defoaming.

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  7. Preheat the oven for more than five minutes while stirring the egg yolk paste, and heat it up and down to 160 degrees.Pour the kneading ingredients into the mold, place the mold 15 cm on the table, shake out the big bubbles, and then use a toothpick to prick the small bubbles.Then put it in the oven.Bake for 30 to 35 minutes and it will come out.

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  8.Leave it for 2 hours before demoulding.Don't be in a hurry, otherwise you will tighten your waist

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  9.Change the baking pan

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  10.Do the same

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  11.Use molds to make shapes for my baby boys to eat

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  12.Leave the scraps for my husband to eat