How to make chiffon cake embryo

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  1.Separate the egg whites and yolks, and place the egg whites in an oil-free and water-free basin (emphasis on oil-free and water-free)

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  2. Add 25 grams of white sugar to egg yolk, 40 grams of corn oil, 40 grams of milk, 85 Gram flour and mix well.Flour is best sifted.

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  3.When the egg whites are beaten until rough foam appears, add 20 grams of white sugar and continue to beat p>

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  4. When the foam is fine, add 20 grams of white sugar and continue to beat

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  5.Continue to beat until the first lines appear, add the last 20 grams of white sugar and continue to beat

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  6.The protein will gradually show beautiful and clear lines

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  7. Beat until straight corners appear when you lift the whisk.

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  8.Add one-third of the egg whites into the egg yolk paste

• 9.Mix well by cutting and stirring (or stirring from the ground).
  Technique is the key.Failure to draw circles will defoaming and affect the fluffiness of the cake

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  10.Mix well and pour back into the remaining two-thirds of the egg whites

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  11.Mix well in the same way

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  12.Pour into the mold 7 minutes full, lightly Drop it a few times to create big bubbles
  5 eggs are just right to make an 8-inch cake

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  13.Preheat the oven to 175 degrees for 10 minutes, put in the cake batter, and bake at 175 degrees Celsius for 70 minutes (each oven has a different temperament, so you can master its temperament by experimenting a few times)

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  14. After coming out of the oven, shake the heat out a few times (this step is the key to the cake not collapsing)
  Immediately turn it upside down on a grilling net with ventilation on all sides (this is the key to preventing shrinkage)

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  15.As long as the temperature drops down

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  16.demould , use your hands or a demoulding knife, feel free to haha

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  17.Incision

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  18.You can enjoy the delicious food!

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  19.Let’s get started!