8 inch Qi How to make chiffon cake

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  1. Prepare the materials

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  2.Use two clean basins, make sure there is no water or oil, and put 5 Separate the egg whites and egg yolks, put them into a basin, stir evenly with a whisk, add milk, oil and 40 grams of sugar

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  3.Then stir evenly

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  4.Input Low-gluten flour and baking powder

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  5. Stir until it becomes a particle-free batter

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  6.Put 5 drops of lemon juice into the egg white basin

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  7.Use an electric whisk to beat into fish-eye foam, add 30 grams of sugar and stir evenly

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  8. Beat it into a pointed shape but cannot stand up, put in the remaining sugar, change to high speed and continue beating

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  9.Lift the egg beater until it is pointed and upright

• 10.Put one-third of the egg white into the egg yolk paste and stir with a spatula, just like stir-frying, do not stir in circles

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  11. Stir quickly and evenly

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  12. Add the remaining egg whites and stir evenly

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  13. Preheat the oven to 160 degrees, pour the batter you just mixed into the grinder, pick it up and shake it A few times to knock out the bubbles

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  14.Oven on the lower shelf for 45 minutes

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  15.After baking, take it out and turn it upside down.After it cools, you can unmold it and eat and cook it directly.Cake can be used