How to make chiffon cake

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  1.Measure the flour, 85g

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  2.Separate egg yolk and egg white (no oil or water in the basin)

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  3.Sugar, 50g (actually a little more is fine when making cakes)

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  4.Pour 10g of sugar into the egg yolks, and add 1g of salt.

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  5. Stir evenly.

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  6. Pour 50g of water or milk, 35g of corn oil and a drop of white vinegar into the egg liquid or lemon juice.Stir well.

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  7.Sift in low-gluten flour.85g.Stir according to one word or cross.(I stirred this while sifting.)

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  8.Put a few drops into the egg whites white vinegar or lemon juice.

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  9.Use an egg beater to beat until the fish has big eyeballs.

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  10. Add the remaining sugar to the egg whites in three portions.This is the first time

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  11.The second time.

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  12.The third time.

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  13. Then continue to hit until there is a small curved groove.(Be sure to hit it halfway until the hook does not fall over)

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  14.Take one third Pour the meringue into the egg yolk batter.

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  15.Mix evenly according to the stirring technique.(The fewer times you stir, the better to avoid defoaming.)

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  16.This is good.of egg paste.

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  17.Pour into the mold.(8 inches.)

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  18. Place it on the table and shake it a few times to let the batter underneath Big bubbles popped out.

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  19.Put in the oven.180 degrees mid to upper level, 1 hour.(The temperament of your own oven is different, so it should be determined according to the temperament of your own oven.You have to check it in the last few minutes.Otherwise, you are afraid of burning.If the color is not enough, you can bake it for a while and add color.) This is done.Finished product picture.