How to make six-inch chiffon cake

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  1. Separate the yolks from the three egg whites.Add the egg yolks to the milk, salad oil, and 15 grams of sugar and stir evenly.Add the sifted low-gluten flour and stir evenly.

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  2.Put three egg whites into a basin without oil and water, and beat with an electric Beat the egg whites into rough foam, add salt, continue beating the white vinegar, then add the remaining 35 grams of sugar in three batches or at once, and beat until the egg whites have short sharp corners when the egg beater is lifted.

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  3. Divide one-third of the egg white into the egg yolk basin, stir well, and then add Mix one-third of the mixture evenly.

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  4. Stir the egg yolk paste twice, then pour it all into the egg whites at once and stir.Evenly.Pour into the mold and shake a few times to release air bubbles.

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  5. Preheat the oven to 180 degrees for ten minutes in advance.Place the mold in and bake at 140 degrees.This is the height of the cake in ten minutes

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  6.This is the height at 20 minutes

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  7.This is the height at 30 minutes.It has grown taller and colored.This is what I covered with a piece of tin foil to protect the color

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  8.Bake for another 20 minutes.Take it out immediately and drop it from high altitude.Undercut.

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  9.After cooling, remove the mold cleanly.No need to use any tools, just slowly press inward along the edge with your hands.

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  10.Perfect.

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  11.Pretty

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  12.Eat