How to make chiffon cake

• 1.Egg yolk and egg white separation

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  2. Add milk to the egg yolk, Stir 30 grams of corn oil and sugar evenly

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  3.Sift in the flour

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  4. Stir in a Z pattern until the batter has no particles and set aside

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  5. Add a few drops of white vinegar to the egg white

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  6. Beat the eggs at low speed until they form large bubbles.Add one-third of the 50 grams of white sugar and beat

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  7.Add one-third of the white sugar once the foam is finer

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  8.With obvious texture, add the final sugar and beat

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  9. Beat until hard foam, lift up Just make the egg beater form a firm triangle

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  10. Add one-third of the egg whites to the batter and fold.Mix

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  11.Add egg whites in three batches and mix well

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  12.Pour into an 8-inch mold and gently press it a few times to release small bubbles

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  13. Preheat the oven to 160 degrees, put in the cake batter and bake for 55 minutes

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  14.After coming out of the oven, press it for a few times and immediately turn it upside down until it is cold enough to demold

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  15.I am Jiejie’s mother, come to Xiangha to exchange and learn together!