How to make 8-inch chiffon cake

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  1.Separate the egg whites and put them in an oil-free and water-free basin, and put the egg yolks in another basin

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  2.Put 5g of white vinegar and 20g of sugar into the egg whites, and beat with a mixer for one minute

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  3.Add 20g more sugar and beat for another minute

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  4.Put in 20g more sugar and beat One minute at medium-low speed

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  5.See if the egg white can hook the egg yolk perfectly.Next step is to get the yolk

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  6.Put 50g of oil, 90g of flour, and 60g of milk in the egg yolk basin
  

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  7.Mix well, no lumps

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  8. Prepare to beat the egg yolks and egg whites together

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  9.First take 1/3 of the egg whites and stir well.Pay attention to your technique, turn it upwards, and don’t stir randomly

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  10.Mix well gradually

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  11.Put in the grinding tool

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  12. Lift it gently by about 20 cm Drop it gently to let the bubbles come out

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  13. Preheat the oven to 150 degrees for 10 minutes in advance.Wait until the oven is hot before putting it in.Bake for another 40 minutes
  Let cool and then unmold