How to make chiffon cake

1.Prepare the raw materials first.

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  2.Egg yolk and protein separation.Lemon juice and egg whites.

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  3. Beat the egg whites to a rough foam at low speed and add all the coarse sugar at one time.

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  4. Gradually speed up for 2 minutes, while beating the edge, draw a large circle along the inner edge of the basin, until the egg white becomes It is hard and can pull out short, upright and pointed corners.At this time, the oven is preheated to 160 degrees.

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  5.Add milk, oil, fine sugar, and salt to the egg yolks, and mix evenly with an electric beater at low speed ( about 5 seconds).Add the sifted flour and cornstarch to the egg yolk paste, stir briefly with a whisk that is not turned on, and then use the electric motor at low speed until the flour and egg yolk are completely mixed (about 10 seconds).

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  6.Put 1/3 of the egg white into the egg yolk paste, scrape up and down with a spatula from the bottom Mix well.

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  7. Pour the egg yolk paste back into the remaining egg whites and stir until smooth and thick.

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  8. Pour into 2 6-inch molds (or 1 8-inch mold) and hold the mold in your hands Hang it 10cm in the air and drop it several times to shake out large bubbles.Use a toothpick to insert a toothpick into the paste and make a Z-shape to eliminate the bubbles.

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  9. Place in the oven at 165 degrees for 40 minutes.Immediately after baking, open the oven and take it out.Turn the rack upside down with the mouth facing down until it cools and then unmold.

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  10.The most convenient thing is to cut it into pieces and eat it directly, and it tastes delicious.

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  11. Use this chiffon cake to make the embryo, 8 inches divided into three layers, with cream and strawberries Made birthday cake.The taste is unbeatable.