How to make eight-inch chiffon cake

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  1.Separate the egg yolk and egg white, beat the egg white into fish-eye bubbles, add 20g of sugar, and continue to beat,

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  2.Beat the egg white until it becomes sticky and fluid, then add 20g of white sugar, and continue to beat.When the egg white becomes thicker, add 10g of white sugar.
  Continue to beat until the egg white stands up, with a pointed end, and put it in the refrigerator.Set aside (be careful not to beat it)

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  3. Add 25g of milk to sugar and mix well

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  4. Beat the egg yolks, add salad oil, stir evenly, and pour into the stirred milk and sugar.

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  5.Pour the flour into the egg yolk and milk liquid and stir evenly

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  6.Put 1/3 of the egg whites into the flour batter and mix evenly (preheat the oven to 150℃ for 10 minutes )

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  7. After stirring evenly, pour in the remaining egg whites and stir evenly ( Be sure to stir, do not stir, otherwise it will easily defoam)

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  8.Pour into the mold inside, shake it, then shake it twice, the surface will be flat, and put it in the bottom layer of the oven at 150℃ for 45 minutes

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  9.After taking it out of the oven, shake it hard a few times

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  10. Use on both sides Hold the bowl like this and let it cool down for about an hour
  (Some people say it takes about 3 hours, but I think it’s too long.1 hour is fine, half an hour is fine as long as it’s cool)

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  11.The cake after unmoulding! Beautiful! Savory!