Sweet Qi How to make chiffon cake

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  1. Prepare the ingredients and Weighing

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  2. Separate the egg whites and egg yolks, and the basin containing the egg whites should be free of water and oil

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  3.There should be no yolk in the egg white

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  4. Add 20g of fine sugar to the egg yolks and beat until the sugar dissolves

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  5.
  Add corn oil in two batches and beat evenly with the egg yolk liquid.Be careful not to beat the egg yolk

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  6.
  Add milk and stir evenly

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  7. Sieve the flour in 3 times.The amount of flour in the 3 times is increasing, and the first time is the least.This can effectively reduce flour agglomeration.

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  8.Add a few drops of vinegar to the egg whites, beat the egg whites at low speed with an electric egg beater, when When fish-eye bubbles appear, add 1/3 of 40g of fine sugar

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  9.When the protein appears When the texture and bubbles become fine, but still fluid, add 1/3 of the fine sugar, then turn to high speed and continue beating

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  10.Until you can pull out a short and sharp right angle when lifting the egg beater, it is not advisable to beat it past the beat.

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  11.Add 1/3 of the egg whites, stir evenly, do not draw circles to prevent defoaming

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  12. Stir from the bottom up

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  13. After stirring evenly, pour it back into the egg white basin, and stir evenly with the remaining egg whites

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  14.Pour into an eight-inch mold.
  The mixed cake batter is relatively thick.If it is relatively thin, either the egg whites are not beaten well or the foam is defoamed during mixing, which will cause the cake to fail to rise or become sunken

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  15. Preheat the oven to 140 degrees for 60 minutes.
  Sprinkle some white sesame seeds on the surface

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  16.Height at 20 minutes

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  17.After baking, take it out and shake it twice, immediately turn it upside down and let it cool to remove from the mold

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  18.Perfect

• 19.Cut into a piece, so tender