How to make jujube chiffon cake

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  1.Separate the egg white and egg yolk (no trace of egg yolk should remain in the egg white)

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  2.Use an electric egg beater to beat the egg whites into white foam (the egg beater will have a small tip shape when picked up) and add 40g of icing sugar (beat evenly in three batches)



3.Egg yolks are simply beaten without beating.Add the remaining icing sugar, milk, and corn oil and mix well.Then add the low-gluten flour and stir evenly (if any auxiliary ingredients such as jujube paste and cranberry are added, add them at this time)

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  4.Fold the beaten egg whites and stirred egg yolks three times, stirring up and down to mix well.

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  5. Stir evenly and pour into a 6-inch grinder (you can also pour into a small paper cup)

• 6.Put it in the copy box.Heat up and down, 170 degrees, 35 minutes.

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  7. Take it out of the oven and remove from the mold after cooling.

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  8.Jujube paste flavor

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  9.Original flavor

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  10.Complete