How to make ten-inch chiffon cake

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  1. Prepare all the ingredients, take two portions of sugar, put 30 grams into the egg yolk and 90 grams into the egg white

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  2.Find two water-free and oil-free containers to separate the egg yolks and egg whites.

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  3.Add fine sugar and corn oil to the egg yolks.Beat evenly with a whisk.Stir until the sugar melts.

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  4.As shown in the picture, the white sugar melts and the corn oil is fully absorbed by the egg yolk.Then pour in water, stir evenly with a whisk, and stir until the color becomes lighter and there are small bubbles

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  5.Sift in the low-gluten flour, stir it back and forth with a manual egg beater without making circles, and mix until it is fine and flowing.Look at what it looks like in the picture

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  6.Add a few drops of lemon juice to the egg white.Beat the egg with an electric mixer at low speed until the fish has bubbles.Add the first sugar.

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  7. Then turn to medium-high speed and beat until white and fine.Add the second sugar.Continue to beat at medium-high speed.

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  8. When it reaches a small curved hook, add the third sugar and continue to turn Beat on medium speed.

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  9.Finally.Beat it into the egg beater with a small sharp edge and the egg beater with a small upright sharp edge will suffice.This is the so-called dry hardness

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  10.Take 1/3 of the egg white and put it into the egg yolk Stir in the paste with a spatula.The technique should be from bottom to top, like stir-frying and not stirring in circles.

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  11. Pour the mixed egg yolk paste into the egg white basin, and then follow the same method.Same as above, stir from bottom to top, do not stir in circles, mix evenly.

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  12.Pour the mixed cake batter into the 10-inch anode mold.Use a live bottom.After pouring, use a shovel to level the surface, then shake it a few times to release any bubbles.

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  13. The oven is preheated at 160 degrees.Place the upper and lower tubes in the middle and lower layers and bake at 160 degrees., seventy minutes.

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  14. Take it out immediately after baking, then shake it, and immediately place it upside down on the wire rack Then let it cool for 3 hours before unmoulding.The way to remove the mold is to press the edge with one hand and lift it up from the bottom.

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  15.The cake that is turned upside down and allowed to cool is also perfect after being unmoulded.Can be decorated to make a cream cake.You can also eat it directly

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  16.Hurry up and give you a copy to taste.!