Ingredients
Protein ( 5 ) | Sugar ( 60g ) |
Egg yolk ( 5 pieces ) | Sugar ( 30g ) |
Cake powder ( 85g ) | Milk ( 50g ) |
Oil ( 50 grams ) |
How to make chiffon cake
1.Egg yolk paste: Put the egg yolks into a basin and add sugar
2.Stir well
3.Pour in the milk and mix well, then pour in the oil and mix well
4.Use a sieve to sift in the flour and cornstarch
5.Use a manual egg beater to mix well
6. Beat the meringue: Add the sugar to the egg whites in three times and beat~~ The above is the first time to add sugar
7.Add the second sugar
8.Join the third Beat the sugar until stiff peaks
9.It can be in the shape of a spike
10.Take one-third of the meringue and add it to the egg yolk paste and stir evenly in a stir-fry manner
11.Pour the mixed egg yolk paste into the remaining two-thirds of the meringue
12.Stir and mix evenly~
13.Pour into 8-inch chiffon grinding tool
14.Put it in the oven and bake it at 135 degrees for 40 minutes.Turn it upside down immediately after taking it out of the oven to prevent shrinkage
15.Original chiffon cake
Tips
Notes:
1⃣The egg whites must be placed in an oil-free and water-free basin, otherwise it will affect the whipping effect
2⃣It must be stirred Mix well, do not use circular motion, otherwise it will defoaming
3⃣Turn it upside down immediately after taking it out of the oven to prevent shrinkage
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