Blueberry Sesame How to make chiffon cake

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  1.Get ready All ingredients.

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  2. Pour the egg whites and yolks into water-free and oil-free basins.

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  3. Add milk, corn oil, and 20 grams of white sugar to the egg yolks, beat by hand Mix the eggs evenly.

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  4. Sift low-gluten flour into the egg yolk liquid that is evenly stirred, and stir with a spatula.Evenly.

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  5. Mix the egg yolk paste evenly and set aside.

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  6. Add a few drops of vinegar to the egg whites and beat with an electric egg beater until the fish is foamy When the eyes are ready, add one-third of the sugar.

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  7. Continue to beat at the second speed until the egg whites are fine and fine, add two-thirds of the White sugar.

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  8.Continue to beat with the second speed until there are lines, add the last white sugar, Continue beating at the second speed until wet foam forms, then switch to first speed and beat until dry foam forms.

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  9. Just lift the egg beater into an upright sharp corner.

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  10. Whipped protein.

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  11. Add one-third of the egg whites to the egg yolk paste and stir with a spatula Evenly.

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  12. Pour the evenly mixed egg yolk paste into the remaining meringue., use the same stirring technique to quickly stir evenly.

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  13. Stir the cake batter evenly.

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  14. Pour the mixed cake batter into the cake mold and sprinkle blueberries on the surface Sesame seeds, shake twice at high altitude to remove bubbles, preheat the oven at 230 degrees for ten minutes, put the cake mold into the middle and lower layers of the oven, bake at 150 degrees for 50 minutes, bake until the cake is colored for 30 minutes, then cover with tin foil.

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  15.After the baked cake was baked, two high-altitude earthquakes were used to remove the gas.

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  16.Then go online.

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  17.After cooling, the demoulding was perfect.

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  18.The cake is very soft and soft.