How to make chiffon cake (6-inch original flavor)

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  1. Separate the egg whites and egg yolks into a plate that is guaranteed to be water-free and oil-free (there should be no egg yolk or yolk stuck to the egg white.There are other impurities, otherwise the egg white will be difficult to whip)

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  2.Make the egg yolk first Paste:
  Mix corn oil and milk and beat with a hand whisk until the mixture becomes glossy and fine.

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  3.Sift in low-gluten flour, use a spatula to stir and press method to mix evenly.

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  4.Add the egg yolk in 3 times, mix thoroughly and then add with a spatula Use the stirring and pressing techniques to mix evenly and set aside the mixed egg yolk paste.

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  5. Making meringue:
  You can add 2 to the egg white Drop white vinegar/lemon juice (the purpose is to make the meringue more stable) and beat with an electric egg beater at low speed until the fish eyes are foamy.Add 1/3 of the powdered sugar and beat until the foam becomes fine.(You can preheat the oven to 150 degrees at this time)

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  6.Hit When the foam becomes fine, add 1/3 of the powdered sugar and beat until texture appears and a hook forms.

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  7. Beat until the texture is clear and there is a curved hook when you lift the egg beater state, then add the remaining powdered sugar, and beat until hard peaks and short peaks form (method to test how far the meringue is beaten: turn off the egg beater, stir once in the bowl of the meringue, and then straighten Lift it up, the wet foaming is a 90-degree large curved hook, and the hard foaming is a straight pointed hook).

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  8.Take one-third of the meringue and egg yolk paste with a spatula Stir from the bottom up and mix evenly (be careful not to use the circular stirring method, otherwise it will easily cause the protein to defoam)

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  9. Pour the mixed egg yolk batter back into the egg white batter, and use the same technique to stir the egg yolk batter evenly until the egg white and egg yolk batter are completely mixed and become a cake batter..

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  10.Pour the mixed cake batter into the mold and shake lightly A few times to shake out big bubbles, 150 degrees, heat up and down, about 40 minutes.

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  11. Take it out of the oven immediately after baking, do not wait.Don't stuff it, otherwise it will shrink.Take it out of the oven and drop it twice immediately to shake out the heat.Be sure to be quick! Then immediately turn it upside down on the baking grid and wait until it is completely cool before unmoulding it.