How to make chiffon cake

• 

  1.Weigh the low-gluten flour, white sugar, corn oil, and pure milk and set aside.Use a separator to separate the egg whites and egg whites and load them separately.In two water-free and oil-free basins

• 

  2.Add 10g of white sugar to the egg yolk, stir and melt.Add corn oil and pure milk, stir evenly

• 

  3. Sift the low-gluten flour into the egg yolks in three batches into the batter, mix it up and down

• 

  4. Add a few drops of white vinegar to the egg whites, and add a little tower Beat the tartar powder with an electric egg beater, adding 30g of sugar in three batches during the process

• 

  5.Dismiss When large lines appear, lift the egg beater and an upright small triangle appears

• 

  6. Combine the beaten egg white and Mix the egg yolk paste and mix it up and down, then pour it into a 5-inch cake mold and paper cup

• 

  7.160 degrees Bake for 20 minutes over high and low heat, then unmold and serve on a plate after cooling