How to make chiffon cake

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  1.Preparation Ingredients (eggs, milk, vegetable oil, basin, measuring spoon, sugar, whisk...)

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  2.Use an egg separator to separate the egg white and egg yolk (the egg yolk is punctured and will not be affected as long as it does not fall into the egg white)

• 3.Add 20g of sugar to the egg yolks

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  4.Use manual printing Stir the sugar with an egg mixer until it melts, add the vegetable oil and stir

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  5.Sift in the flour with a sieve (You can add as much flour as you need)

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  6.Pour the milk into the freshly sifted flour Stir in (I substituted milk for water.Do not add water, directly mix the egg yolk paste with milk)

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  7.Start beating the egg whites; use an electric beater Beat the eggs with a high-speed until they look like fish eyes.Pour in two drops of white vinegar.Continue to beat with a low-speed until they are fine.Add white sugar (one-third of the sugar) and continue beating

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  8.Put in one-third of the sugar and beat from low to high, then increase the speed to beat in a circular motion

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  9.Add another third of the sugar and continue to beat

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  10.After beating until stiff, add the remaining sugar and continue beating (change from low to high)

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  11. Beat the egg whites until the meringue will not slip or fall out when turned upside down

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  12.Mix the egg yolk batter and start adding the meringue

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  13. Add one-third of the beaten egg whites into the egg yolk batter and stir! When stirring, use stir-frying techniques to stir from side to side, do not stir in circles!

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  14. Pour the egg whites into the egg yolk paste in turn and mix evenly!

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  15. Pour in all the remaining egg whites and stir, mix well and shake twice.Bubbles come out.Place in the preheated oven and adjust the oven (temperature 130°C, bake up and down, 50 minutes).After the chiffon is baked, turn the mold upside down and let it cool (an hour) before demoulding

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  16.Delicious chiffon cake is out of the oven

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  17.Eat it!