5.Sift the low-gluten flour into the egg yolks
6.Use a whisk to mix evenly until smooth.Granular egg yolk paste (smooth only, avoid gluten)
7.Start to beat the egg whites , turn the egg beater on low speed, beat the egg whites until dense bubbles appear, add one-third of the fine sugar, and continue beating
8. Beat the egg whites until the bubbles are thick and add another third of the fine sugar
9. Beat the egg whites until texture appears, add the remaining one-third of the fine sugar, and set the whisk to high speed
10. Beat until you can see straight and unbent corners when you lift the egg beater (the egg beater will not fall when you turn it over), which means it is ready
11.Put one-third of the beaten egg whites into the egg yolk paste, and mix well using cutting or stirring techniques.
12. Pour the mixed egg yolk paste back into the remaining beaten egg whites, or mix Or mix well by stirring.Don't be too careful in your movements.Stir boldly.Don't mix for too long, which will cause the egg white to defoam
13.The mixed egg yolk paste should be thick and light in texture
14.Pour the cake batter into a six-inch cake mold, lift the mold horizontally to the table and shake it hard a few times to pop the big air bubbles inside
15.Put it into the oven at 140 degrees for 50 minutes
16.After the cake came out of the oven, it fell from a height of 20cm, causing the heat to escape
17.Invert immediately and remove from the mold after cooling
18.After baking Chiffon Cake
19.One more
Tips
1.My recipe is for six inches.If If you want to bake an eight-inch cake, you can double the baking time and add 10 minutes to the baking time.2.After baking for 30 minutes, turn the cake 180 degrees to ensure even heating.3.Cover with tin foil for the last ten minutes to avoid serious coloring and lead to Unsightly 4.The cooling time is at least one hour.Too much time can easily lead to shrinkage and failure
