How to make chiffon cake

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  1. Separate the egg whites and yolks into two water-free and oil-free stainless steel pots , put 30 grams of sugar and 1 gram of salt in the egg yolk

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  2. Stir milk and oil to emulsify

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  3.Pour into the egg yolk paste

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  4. Apply low powder in two times

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  5.Stir into a particle-free paste

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  6. Prepare the starch and remaining 90 grams of fine sugar

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  7. Beat at low speed for about a minute, add once when the egg whites form bubbles.Fine sugar

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  8. After beating at high speed for two minutes, the egg whites will turn white.When they are fine, add the second time Fine sugar

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  9.Continue to beat at high speed for a few minutes and add fine sugar and starch

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  10.Finally, beat at low speed until the egg whites are stiff and short.

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  11.Add the egg yolk paste in three times

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  12.Pay attention to the mixing technique, do not make circles, it is similar to the stir-frying technique

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  13.Slowly pour the mold into the mold until it is 70-80% full, shake out the air bubbles

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  14. Oven Preheat 150℃ for ten minutes in advance

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  15.Put it in the oven and bake it for about an hour at 140℃.Everyone's oven temperature is different, this is for reference only.

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  16. After baking, shake it a few times and turn it upside down immediately.Let it cool completely for at least two hours.Unmold

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  17.The soft and elastic chiffon cake is ready