How to make chiffon cake (six inches)

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  1.Prepare two water-free and oil-free bowls to separate the egg whites and egg yolks (if you don’t know how to separate egg shells, use a yolk separator)

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  2. Prepare the ingredients (the corn oil in my olive oil bottle)

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  3.Add 25g sugar to the egg yolk, add milk, and beat well

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  4.Sift in the low flour and mix evenly to form a particle-free egg yolk paste (don’t use too much force as it will stir up gluten)

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  5.Add corn oil and stir evenly (the egg yolk paste should be more fluid)

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  6. Add a few drops of lemon juice to the egg white to make the whipped protein more stable (you can do this without lemon juice Use white vinegar or cream of tartar, cream of tartar is the most stable)
  

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  7. Beat the egg whites three times and add fine sugar.Turn the egg beater to low speed.When the egg whites appear bubbles, add one-third of the sugar and slowly increase the speed to medium

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  8. When the egg whites are beaten until the bubbles are thick, add another third of the fine sugar, and the egg beater can slowly Adjust to high speed

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  9. Beat the egg whites until lines appear, add the remaining three 1/3 of the fine sugar, turn to low speed and beat until stiff peaks form, and gently stir around the basin to make the egg white bubbles more even and delicate
  

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  10. Lift the hard meringue with a whisk and you can see the straight and unbent corners, and they are as delicate as whipping.Just like good butter, it won’t flow when turned upside down (preheat the oven at this time to 150 degrees)

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  11.Put one-third of the beaten egg white into the egg yolk paste, and mix well using cutting and stirring techniques

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  12. Stir evenly and add another third of the protein paste

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  13.Finally, pour the mixed egg yolk paste back into the remaining egg white paste, and stir evenly.Do not stir for too long, and do not stir, which will cause the egg white to disappear.Soak
  

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  14.Pour the cake batter into the six-inch cake In the mold, shake it on the table a few times to eliminate the big bubbles

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  15.Oven at 150 degrees for 45 minutes

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  16. Take out the buckle and let it cool

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  17.The cake is ready to eat after it is removed from the mold

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  18.Complete