How to make 6-inch chiffon cake

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  1.Prepare materials, separate egg whites and yolks

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  2.Put the sugar , corn oil, pure milk, add it to the egg yolk and shake it to let the milk and oil wrap the egg yolk to prevent the egg yolk from forming a skin

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  3. Beat the egg whites at high speed until large bubbles appear.Add 1/3 of the sugar.Continue to beat at high speed until small bubbles appear.Add the remaining 1/2 of the sugar.Beat at medium speed until fine and fine.Add the remaining sugar.of sugar and cornstarch

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  4. Beat until the meringue is firm and small hooks appear and fall.The buckle does not flow

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  5. Stir the egg yolk liquid evenly and do not stir it too much

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  6. Sift in the low flour and stir until there is no dry powder.Use stir-frying techniques to stir.Make circles to avoid defoaming

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  7.Preheat the oven to 160º~

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  8. Mix the meringue and egg yolk, scoop one-third of the meringue into the egg yolk, and stir until evenly mixed.Scoop the remaining half and continue to stir evenly

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  9.After mixing Pour the egg yolk and meringue mixture into the remaining meringue and mix evenly until no meringue is visible (do not use the circular motion! ) Then pour it into the mold and shake it lightly to remove the bubbles on the surface.Put it in the preheated oven at 160º and bake for about 30 minutes

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  10.Put it out of the oven until cooled and demolded~