How to make six-inch chiffon cake

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  1.Prepare all materials

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  2.Separate egg whites and proteins, pay attention to the basin containing egg whites without any water, and wipe it clean

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  3.Mix the oil, milk, and egg yolks evenly with chopsticks or a whisk

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  4.Strain the flour through a sieve

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  5.Use a shovel to cut in a straight line, Beat until flour is completely incorporated.Remember: Do not stir in circles, as this will make the flour gluten and affect the taste of the cake

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  6. Beat the egg whites.In order to avoid the fishy smell of eggs, add 3 drops of lemon juice or white vinegar.It is really convenient and quick to use an electric egg beater.For the first time, beat the egg whites until they are no longer watery.Add one-third of the sugar and continue beating.Egg white

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  7.When the egg whites are in this state, add sugar and continue to beat

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  8.The final effect of the beaten egg white is that when you pick up the egg beater, it has a sharp point.Small corner, the paste will not flow, it is just whipped

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  9.Throw it out first Add one-third of the egg whites into the egg batter, and mix evenly using the same straight or flipping method (from top to bottom)

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  10.The effect after stirring

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  11.Pour the mixture into the remaining egg whites

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  12.Similarly use the above method Stir evenly

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  13.First place a piece of cloth under the mold and pour it into a 6-inch container , smooth it with a shovel

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  14. Pick up the container and shake it 3 times to remove the big bubbles Shake out, but not too many times to avoid air entering and causing collapse after baking

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  15. Note: You can preheat the oven while beating the egg whites.The temperature of the oven depends on the size of the oven at home.My oven is relatively small.I use a temperature of 100 and bake for 50 minutes

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  16.Ding ~ time is up, turn it upside down and let it cool before taking it out

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  17.Finished product~

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  18.Cut and eat~