How to make original chiffon cake

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  1. Prepare all the materials, separate the egg yolks and egg whites in an oil-free and water-free dish In the vessel

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  2.Add milk, corn oil, and white sugar to the egg yolks, and stir evenly p>

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  3.Sift the low-gluten flour into the egg yolks, and stir quickly until there is no dry powder (note that there is no dry flour left) Do not stir in circles to prevent the flour from forming gluten)

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  4. Stir the egg yolk paste evenly Set aside for later use

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  5.Add 2 drops of white vinegar and salt to the egg white

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  6.Use a whisk to make large fish-eye-shaped bubbles, then add 15 grams of sugar

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  7. Add the remaining 40 grams of white sugar once every 1-2 minutes of beating, in two batches

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  8.Be sure to beat the egg white until it reaches dry foam (also called hard foam).When the egg beater is lifted, the beaten egg whites should have a strong small triangle standing upright.If the small triangle is still hunched over the waist, it can only be said that it is not enough, and you have to continue beating;

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  9. Take out 1/3 of the egg white and mix it with the previously mixed egg yolk, use a rubber spatula to cut and mix evenly, then mix Pour the mixed batter into the egg whites, quickly cut and mix evenly;

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  10.Cut and mix Uniform cake batter

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  11. Lift the oven to 130 degrees and preheat for 10 minutes

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  12.The mixed state of egg yolk paste and egg white should be relatively thick and even light yellow.Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it twice on the table to knock out the big air bubbles inside.

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  13.Put it in the oven at 130 degrees and bake for about 1 hour

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  14.After baking, take the cake out of the oven, shake it a few times and immediately turn it upside down to cool.Set aside until cool

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  15. Release the mold naturally after cooling

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  16.Finished product picture

• 17.Original chiffon cake