Chiffon How to make cake (8 inches)

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  1.Weigh the ingredients and set aside

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  2. Prepare two clean and oil-free basins , protein isolate and egg white.For beginners, you can use a small bowl to separate individual eggs in advance, and then pour them into the corresponding egg white or egg white basins.It can better avoid the mixing of clear and yellow.

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  3. Beat the egg yolks manually Beat evenly with a mixing bowl, add sunflower oil, milk (50g, here I mixed it with water and milk powder, 9:1 is sufficient), and 30g white sugar.

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  4.Put the low-gluten flour into the egg yolk liquid and stir evenly.Do not over-whip to avoid gluten

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  5.Add tartar powder and 30 grams of sugar to the egg whites

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  6.Use an electric whisk to beat until there are fish-eye bubbles, and add the remaining 30 grams of sugar



7. Beat the egg whites until they become dry and foamy, and when the egg beater is lifted up, it will form an inverted triangle

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  8.Put 1/3 of the beaten egg whites into the egg yolk liquid and stir evenly.(Tossing is similar to stir-frying.Do not stir in circles, as this will cause the protein to defoam)

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  9.Add the remaining egg whites and mix evenly

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  10. During the mixing process, you can preheat the oven, set the heat to 150 degrees, place the grill on the bottom layer, and put the mixed egg liquid into the cake mold on the other side, smooth the surface, and shake it twice.

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  11.Put it in the oven at 150 degrees for about 50 minutes, and observe the expansion of the cake from time to time If the cake surface cracks or becomes mushy, immediately lower the heat to about 135 degrees.

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  12. Take out the baked cake, shake it twice, and flip it upside down immediately.Cool and remove the film (cool for 10-15 minutes, use a spatula to draw the outer circle and try to remove the film)

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  13.This is done