How to make standard six-inch chiffon cake

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  1. Prepare the raw materials, milk, orange juice, and water are all acceptable, just prepare the same.

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  2.Egg yolk paste: Add a few grams of sugar to the egg yolk and stir to dissolve, then add vegetable oil.Milk or orange juice, stir for five minutes to emulsify the egg yolks.Emulsification can increase the height of the finished product by one centimeter, which is also key.Then sift in the low flour.Sifting the low flour is the key.Sifting can increase the gaps between the flour and make the finished product soft.

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  3. Add lemon juice to egg whites, add sugar 2-3 times, and beat at medium-low speed 8-10 minutes is actually just a hard time.The whipped egg whites are very shiny and thick, and they won’t fall over when you insert a chopstick into them.

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  4. Add the egg yolk paste to the egg white paste in two batches, be careful not to make circles Stirring requires cutting and mixing.If you don’t know how, you can search it on Baidu.Then knock it a few times to knock out the bubbles inside.Then put it in the oven at 120-150 degrees for 40 minutes (it depends on the temperature of each oven).

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  5.After taking it out of the oven, drop it once at a height of about 40 cm to remove the steam inside The bubbles popped out, and then they were immediately reversed.It can be removed from the mold when it's cold.After cooling, put it in the refrigerator to taste better.