How to make eight-inch chiffon cake

• 

  1.Prepare the materials and weigh them

• 

  2.Separate the egg whites and yolks and put them into water-free and oil-free containers

• 

  3.Mandally beat egg yolks

• 

  4. Add milk, corn oil, and half of the sugar and beat well

• 

  5.Sift the low-gluten flour and baking powder into the egg yolks

• 

  6.Use a manual egg beater to stir evenly and set aside

• 

  7. Add cream of tartar to the egg whites, and one-third of the remaining sugar.Use low setting to break up the sugar first

• 

  8. Beat until foamy and then add one-third of the sugar, change to high setting and continue beating

• 

  9. Beat until thick white

• 

  10.Add the remaining sugar

• 

  11. Beat at high speed until the texture does not disappear (continuously beating at high speed will cause the egg beater to heat up, so beat for a few minutes and then stop for two minutes to avoid burning due to continued heat.This is just the right time to rest your numb arms and tidy up.Check out used electronic scales and other tools)

• 

  12.Pick up the egg beater and beat it The egg liquid forms a sharp corner that does not droop

• 

  13.Take one-third of the protein and add Stir the egg yolk paste up and down like stir-fry, remember not to stir in circles, otherwise it will defoaming

• 

  14.Stir up and down evenly

• 

  15.Put in all the remaining protein

• 

  16.Stir up and down in the same way

• 

  17.Put it into the mold and shake it gently a few times to release the air bubbles (don’t use too much force.I shook it too hard last time and the cake batter came out from under the mold.It flowed out)

• 

  18. Place in the lower layer of the oven, heat up and down, 170 degrees, 50 Minutes

• 

  19. After the oven prompts, turn the mold upside down on the baking grid to cool

• 

  20.Take off the film after cooling thoroughly

• 

  21.Taking pictures