How to make eight-inch chiffon cake

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  1. Prepare two oil-free and water-free basins, separate the egg yolk and protein, and there should be no Egg yolk, otherwise the egg whites will not be whipped.

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  2.Mix oil, milk and white sugar, stir to emulsify and turn white

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  3.Add all the egg yolks and stir evenly, sift in the sifted low-gluten flour twice, and stir Uniform, (no grainy, silky smooth)

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  4. Beat the protein until fish Add one-third of the caster sugar to the eyeballs, add the second time when it is smooth, beat until it becomes curved, add the remaining sugar, beat until the beater is lifted up and it becomes an upright short sharp angle.At this time, preheat the oven to 175 degrees for 10 minutes , then add the beaten egg whites to the egg yolk liquid in three batches and mix well

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  5. After completely mixing evenly, pour into the grinding tool, lift the grinding tool 8 cm and drop it to shake out big bubbles, then put it into the middle shelf of the oven at 150 degrees for 45 minutes.

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  6. Immediately after the test, take out 10 cm and drop it to shake out the heat, put two bowls in Let cool for more than 40 minutes.

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  7. To make up for the baked appearance, you can use a toothpick to insert it to make it smooth.Pull out and cook until done.If there are cake residues that are not cooked, you can extend the time if they are not cooked.

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  8.Finished product