How to make chiffon cake

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  1. Prepare the eggs.and container (no water or oil)

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  2. Beat the eggs and remove the yolks Come (no egg yolk allowed) add 350g of sugar, 15g of cream of tartar, 5g of salt

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  3. for dismissal , the time should not be too long, just beat until it has a sharp tip

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  4.Add 250g of liquid ghee , add 100g of sugar, stir evenly by hand, add 100g of starch and stir evenly, add 350g of low-gluten flour, stir evenly, add 350g of egg white, stir evenly, and finally add the egg yolk (the egg yolk is added last for better mixing)

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  5. Take out some of the beaten egg whites and put them in the mixed egg yolk liquid.Stir up and down.Stir and gather the edges (the two must be integrated into one)

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  6. After mixing, put it into a container for beating egg whites and continue mixing (not too fast) until the two are integrated (mix all around the container, up and down)

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  7. After the above is completed, pour the liquid into eight inches or ten inches, eight minutes full.Before putting it in the oven, pick it up and shake it in place.

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  8. The temperature should not be too high.The time should be around 25.The temperature cannot be adjusted in the middle.Open it too many times (to prevent water loss and collapse), and cannot open it for too long (can’t get up)

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  9..Remove from oven.It also needs to be shaken, and when it comes out, it will be reversed directly! Invert until completely cool and then remove the grinder

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  10.Hee hee hee