How to make hot noodle chiffon cake (eight inches)

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  1.Prepare the materials

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  2.Sift the low-gluten flour and set aside

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  3.Put pure milk, corn oil and sugar into the pot

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  4.Heat over low heat while stirring until boiling and turn off the heat

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  5.Then shake the liquid in the pot and slowly turn it around 100 times to properly cool the liquid

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  6.Pour in the sifted low-gluten flour

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  7.Then stir quickly immediately to combine the liquid and flour into "hot dough"

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  8.Egg yolks and egg whites are separated into two water-free and oil-free basins

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  9.Put the hot dough into the egg yolk

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  10.Then use a manual egg beater to stir evenly to form an egg yolk paste

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  11.Add white vinegar to the egg whites and beat until thickened

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  12.Add sugar (add in three times) and beat until stiff peaks form.

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  13. Lift the egg beater until it has a small tip, and the meringue is ready

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  14.Put one-third of the egg white into the egg yolk and mix evenly

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  15.Pour the mixed egg yolk paste into the remaining egg whites, and mix evenly

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  16.Mixed cake batter

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  17. Preheat the oven to 90 degrees and lower the heat to 120 degrees.Pour the cake batter into the eight-inch mold.Use a spatula to smooth the surface.Hold the mold with your hands and shake it hard.Next, knock out the big bubbles.

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  18.Put it into the preheated oven and heat it to 90 degrees , heat to 120 degrees, lower layer for 60 minutes

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  19.After baking Take it out immediately and give it a shake, then turn it upside down on a baking sheet to cool before unmoulding

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  20.Picture of finished product

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  21.Internal picture