6-inch chiffon cake

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  1.Prepare materials

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  2.Sifting low-gluten flour

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  3. Press respectively Weigh out and separate the egg whites and yolks.Egg yolk paste: Add the egg whites to corn oil and stir thoroughly.Add milk and continue stirring.Then add sifted low-gluten flour.Stir slowly and evenly.Do not use excessive force to avoid gluten formation.

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  4. Add fine sugar to the egg whites in three times and beat until there are obvious lines after beating.The egg container will not fall when it is lifted.Add sugar once when large bubbles appear, add sugar twice when large bubbles disappear and mild bubbles appear, and add sugar three times when mild bubbles become fine.

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  5. Add the beaten egg whites to the egg yolk paste in three batches and mix evenly.Be careful not to draw circles to avoid defoaming, and flip it up and down.

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  6. After preheating the oven, bake at 120 degrees for thirty minutes.After fifteen minutes, cover with tin foil and continue baking.Immediately after taking out the oven.

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  7.Except for a little cracking, there is nothing wrong with it.