How to make chiffon cake (six inches)

• 1.Prepare the ingredients

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  2.Separate egg yolks and egg whites

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  3.Containers for egg yolks and egg whites Be sure to keep it oil-free and water-free.

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  4. First make the egg yolk paste: Pour the corn oil and milk into the egg yolk , stir it with a hand mixer until emulsified.

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  5.The so-called emulsification means that no oil can be seen in the egg yolk.

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  6. Sift the weighed flour into the egg paste three times, and use Use a rubber mixing knife to make a straight line and mix evenly.Avoid lumps, and do not stir in circles.This will cause the flour to become glutenous and affect the texture of the cake.

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  7. Set the prepared cake batter aside for later use.

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  8. Now start to beat the egg whites, add a few drops of lemon juice or white vinegar.Preheat the oven to 100 degrees.

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  9.Use an electric egg beater to beat the egg whites until bubbles appear.Add granulated sugar one at a time.

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  10. Beat the egg whites to a fine foam, and add the sugar for the second time.

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  11. Beat until textured, add remaining sugar, and continue beating until dry.Foam.

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  12.The so-called dry foaming means that the egg beater has an upright shape when it is lifted Small sharp corners.The entire production process takes about five or six minutes to complete.

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  13.Pour 1/3 of the beaten egg whites into the egg yolk paste

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  14.Still using the stirring method (stirring from bottom to top) to Mix them well.

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  15. Then pour all the mixed egg yolk paste into the egg whites.

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  16. Stir using the same technique (be careful not to defoaming) until until thoroughly mixed.

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  17. Pour the prepared cake batter into the mold and spread it with a spatula On a flat surface, lift the mold with both hands, put a piece of cloth underneath, and shake it twice on the table to get out the big bubbles in the cake batter.Be careful not to shake it too much.Gas will enter if there is too much shaking, which will cause the hurricane to collapse after it comes out of the oven.At this time, immediately put it into the preheated oven, set the upper and lower temperature to 100 degrees, and bake for 50 minutes.

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  18. This is what it looks like after baking for 25 minutes.You can increase the temperature at this time 20 degrees, easy to color.

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  19.This is the last ten minutes, no cracking.

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  20. When the time is up, take out the cake and shake it immediately.The hot air is blown out and cooled down.

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  21. After cooling, remove from the mold and a complete chiffon cake is completed.