How to make chiffon cake

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  1.Prepare the materials and separate the egg whites

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  2. Stir the egg yolk part evenly and add 20g white sugar., milk and corn oil, continue to stir evenly

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  3.Sift the low-gluten flour and add the egg yolks paste, then mix well and set aside

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  4. Add the egg white part and beat with an electric egg beater After the fish-eye bubbles appear, add 10g of white sugar for the first time

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  5.Continue to beat for the second time after foaming Add 10g white sugar

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  6.Continue to beat, add the last 10g of white sugar, until hard foam.That is, when I lift the egg beater, the tip stands upright

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  7.Put one-third of the protein into Add the batter to the egg yolk batter and mix evenly

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  8.Pour the mixed egg yolk paste into the remaining Mix the egg whites evenly

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  9.Pour it into the mold, drop it vertically from a high place and vibrate.To reduce air bubbles

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  10.Put it into the oven, middle and lower layers, 115 degrees, 70 minutes is enough , then remove the undercut and demold after cooling