How to make cow chiffon cake

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  1.Prepare the ingredients;

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  2. Crack the egg yolks into a bowl, add the sugar and beat evenly;

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  3.Add corn oil and milk Beat evenly;

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  4.Sift in the low powder and stir in a "Z" shape until No dry powder;

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  5.Put the egg whites into a water-free and oil-free basin, and use an electric Beat the eggs at low speed until the fish has bubbles.Add 15g of white sugar;

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  6.Call to Add 15g white sugar when showing texture;

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  7. Adjust the electric egg beater to high speed and beat When there are obvious lines, add the last 15g of white sugar;

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  8. Continue to hit When the egg beater is lifted and a hard triangle appears, the egg beat is successful;

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  9. Dig with a scraper Take one-third of the egg whites, pour into the egg yolk paste and mix evenly;

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  10. will Pour all the mixed batter into the egg whites and mix evenly;

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  11.Preheating Heat the oven to 130 degrees, pour the black sesame paste into a basin and stir evenly to prevent the oil and water from separating;

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  12. Scoop out a quarter of the cake batter and mix quickly to avoid defoaming;

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  13.Pour the black and white batter alternately into the mold;

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  14. Lift the mold and shake it downwards A few clicks;

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  15. Place in the lower shelf of a preheated 130-degree oven and bake for 45 minutes.Then adjust the oven temperature to 150 degrees and continue baking for 25 minutes;

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  16. Released Then lift the mold and shake it downwards for a few times, then place it upside down on a wine bottle to cool;

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  17. Before demoulding, the cake grew well, the temperature was right, and there was no cracking.I felt like growing taller mold;

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  18.The cake is 11 cm tall;

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  19.Finished product picture

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  20.Finished product picture

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  21.Picture of finished product

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  22.Aspect Picture

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  23.The black sesame sauce is my own!