How to make 4-inch chiffon cake

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  1. Prepare the materials (I also made other ones here, so I used more.Friends, just prepare the ingredients according to the recipe.)

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  2.Add a few drops of lemon juice or white vinegar to the egg white, and then add one-third Beat the soup until there are many bubbles, then add one third of the powdered sugar and beat until it becomes thick, then add the remaining one third.Keep beating until it is pulled up without falling off.

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  3.)

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  4.Add milk, corn oil and powdered sugar to egg yolks and stir evenly.

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  5.Sift in low-gluten flour.

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  6. Stir until there are no particles.(At this time, preheat the oven to 145°C for 10 minutes.)

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  7.Join third Once the egg whites have been beaten, cut and mix evenly.Do not stir in circles.

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  8.Add another third and mix well, then add the remaining three Divide into pieces and mix well.

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  9. Stir until completely combined.This process needs to be quick, and you must not stir in circles!

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  10.Pour into a 4-inch floating bottom mold.

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  11.Put it into the preheated oven, heat the middle layer to 145℃ for 25 minutes That’s it.

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  12. Take out the reverse kick.

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  13.It’s baked.

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  14. Follow my recipe and production method, even if you don’t undercut It won't shrink much unless the egg whites are not beaten.