How to make original chiffon cake

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  1.Prepare ingredients, separate egg whites and yolks and set aside

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  2. Beat the egg yolks, add water, oil, powdered sugar and salt and beat them manually to combine

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  3.Add low-gluten flour and milk powder, mix well with a spatula, and set aside for later use

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  4.Put the cream of tartar into the egg whites, use an electric whisk to beat until foamy, and add sugar in one go

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  5. Beat until there are flowing peaks, and it can be used as wet hair

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  6.Put 1/3 of the egg white into the egg yolk paste and mix evenly

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  7.Pour back the remaining egg whites and continue to stir evenly

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  8.Pour into a square plate mold with a flexible bottom, vibrate the bubbles, and wrap the bottom with tin foil to prevent water from entering

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  9. Preheat the oven to 170 degrees, turn the heat up and down, and bake the middle and lower layers to color the surface.Change to 140 degrees and bake for 40 minutes.Before taking it out of the oven, prick it with a toothbrush and there will be no mushy, and it will be baked without cracking

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  10. Shake it for a few times while it is hot, then turn it upside down and let it dry naturally

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  11.After drying, cut it and it is ready to eat