How to make ten-inch chiffon cake

• 

  1.Materials are ready

• 

  2. Prepare two water-free and oil-free basins to separate egg whites and yolks.I did not use a separator and directly separated them with egg shells.

• 

  3.Put the white sugar and pure milk into the egg yolks, and use a manual egg beater Mix well.Then add the corn oil and continue stirring until the egg yolk and oil are completely dissolved together.

• 

  4. Sift the low-gluten flour three times and add it to the egg yolk paste

• 

  5.Use a spatula to cut and mix evenly.Remember not to stir in circles.Stir evenly like mincing meat., until there are no flour particles.The egg yolk paste is completed.

• 

  6. Beat the eggs at low speed until fish-eye bubbles form and add one-third of the White sugar

• 

  7.Use medium to high speed to beat until soft white and fine.Add a third of the second time of sugar.

• 

  8.Continue to beat at medium-high speed until there are lines and add the third sugar.

• 

  9. Beat at medium-high speed until there are sharp corners when you lift the whisk, this is hard Just send it away.

• 

  10. Dip one-third of the egg white into the egg yolk paste, cut and mix evenly.

• 

  11. Add the evenly mixed egg yolk paste to the remaining two-thirds In the egg white.Cut and mix evenly.At this point you can preheat the oven to 150 degrees.

• 

  12. Pour the cake batter from high down into the mold, shake it twice Down.Place in preheated oven.Bake at 150 degrees for 60 minutes on the lower and middle racks.

• 

  13. After baking, take it out and shake it twice, then flip it onto the iron mesh.Leave for two hours before unmoulding.

• 

  14.Tomorrow we will add cream and other decorations, and a ten-inch cake will be made It’s done.