Qi How to make chiffon cake

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  1.5 ​​egg whites and yolks separated (Note that the egg white basin must be free of water and oil, and the egg white separation must be clean and cannot be mixed with egg yolk)

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  2.Pour 45g corn oil into 90g milk and mix evenly

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  3.Mixed Pour the oil and milk solution into the egg yolks and stir evenly

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  4. Sift 10g of corn into the egg yolk solution Starch, stir evenly

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  5. Sift in 90g of low-gluten flour in three times, and stir evenly.Preheat the oven to 160 degrees for 5 minutes

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  6. Add 4-5 drops of lemon into the egg white juice and one-third of the caster sugar, start beating with an electric egg beater at medium-high speed until large fish-eye bubbles appear, then add one-third of the caster sugar, continue beating at medium-high speed until the egg whites are fine and fine, and finally add the remaining three-thirds of fine granulated sugar, beat until small inverted triangles appear and the egg whites no longer flow

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  7.Spoon half of the egg white into the egg yolk solution and mix evenly.Be careful to stir up and down, do not stir in circles, and then pour the mixed solution back into the egg white whipping liquid (pour it on the edge of the egg white, do not pour it directly on the egg white) , continue to stir evenly

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  8. Pour the evenly mixed cake liquid into the 8-inch anode mold Medium, vibrate twice to release the air, then put it into the preheated oven at 150 degrees for 45 minutes (you can judge whether the cake is cooked by digging chopsticks or toothpicks into the cake to see if there is mucus)

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  9.When the chiffon cake is out of the oven, shake it twice and then invert it to cool

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  10. After cooling, remove the mold and the perfect chiffon cake will come out of the oven without collapse or shrinkage