How to make water bath chiffon cake

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  1. Separate the egg whites and yolks.I used an egg separator and placed five small eggs

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  2.Put the milk and oil into the egg yolk bowl and shake it a few times to allow the oil and milk to cover the egg yolk, so that the egg yolk will not dry out.

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  3. Add a drop of white vinegar to the egg whites, and start beating the egg whites at low speed.When there are fish eyes, Add one-third of the sugar at a time

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  4. Then use the high-speed third gear to hit the Add two-thirds of the sugar when making the texture

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  5.Finally put all the sugar in, in the first Beat at three high speeds

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  6. It’s good to have a sharp small right angle when lifting the egg beater.了

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  7. Preheat the oven to 150 degrees for ten minutes.Beat the egg yolks three times and add in low-gluten flour, mix well

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  8.Put one-third Stir the beaten egg whites from bottom to top like stir-fry, making crosses to let the egg whites mix with it

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  9.Put in another two-thirds and continue to fully blend.Do not beat smoothly during this period, so as not to be strong enough

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  10.Finally, put all the beaten egg whites in, make a cross up and down, and turn from bottom to top until everything is mixed

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  11. Place it in the baking pan.I put oil paper on the bottom of the pan to facilitate the release of the mold.I dropped it on the table from a high place twice to shake the air bubbles inside

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  12.Put the baking pan into a plate of boiling water

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  13. Place it on the lower level.My oven only has three levels.Keep the upper and lower tubes at 150 degrees for forty minutes

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  14. After forty minutes, turn off the upper and lower tubes Leave the tube open for another six minutes

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  15.Released

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  16.De-die cutting

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  17.A close-up, let’s eat