How to make chiffon cake

• 

  1.Separate the egg white and egg yolk, and set aside the oil and water for later use

• 

  2. Next, beat the egg whites.First turn on the first gear of the egg mixer to break up the egg whites, then turn on the third gear until the beat is as shown

• 

  3. Now add sugar, first add 20 grams, then open the third gear and hit it as shown

• 

  4.Add 20 grams of sugar, turn on gear 2, and beat until as shown in the picture

• 

  5.Add 20 grams of sugar and 5 grams of cornstarch, scrape the egg whites splashed on the edges into the inside, and beat at 1 speed until as shown

• 

  6.Now do the emulsification operation, add flour to the egg yolks just put aside, and sift the flour

• 

  7.Stir evenly

• 

  8.Like this

• 

  9.Just placed The egg whites on the side may become as rough as this, you can use a new manual egg beater to stir them

• 

  10.It will become very delicate

• 

  11.Take 1/3 of the protein Add the egg yolk and stir evenly, just like stir-frying, be careful not to defoam

• 

  12. Like this

• 

  13.Put the mixed paste into the egg whites and mix carefully

• 

  14.Put the mixture into the Qifeng mold, shake it, and eliminate the big bubbles.Bake the oven at 160 degrees for 30 minutes, adjust according to the temperament of your own oven

• 

  15.Pour after coming out of the oven Deduct 2 hours

• 

  16.After taking off the touch, a beautiful chiffon cake is completed p>