How to make six-inch chiffon cake

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  1.Prepare all the food.Say it well.

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  2.Fold the egg yolks into the flour

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  3.Add 15 grams of sugar and pour in the milk and stir.

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  4. Squeeze the lemon juice into the flour.Add one gram of salt.

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  5. Stir into a paste.

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  6.Egg whites are naturally poured into a container without water, oil, or yolk..There should be no egg yolk at all.Otherwise we can't fight.

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  7.Add 15 grams of sugar first, and add the sugar in three times.This is the first time.

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  8. Add sugar for the second time.

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  9.Add sugar for the third time.Beat until the container is turned upside down and the egg white does not flow out.

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  10.Add one-third of the egg whites into the egg yolk batter and stir.

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  11.Add protein once.Don't stir in circles, do it in reverse.Just stir.

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  12.Finally, pour the rest together and stir.Make a cross and stir.

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  13.Pour into the six-inch mold.From a height of 20 centimeters, shake once or twice downwards.Pop out the bubbles inside.The surface finish is smooth.

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  14. Preheat the oven.Lower the heat to 150 degrees.Place in oven and bake for 60 minutes.

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  15.This is ten minutes.

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  16.When the time comes, be sure to take it out immediately.Otherwise it will easily collapse.

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  17. Wait for two hours and remove from the mold.

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  18.Although the appearance is not good.But there is no problem with the taste, and the flavor is very high.

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  19. Finished product picture.