How to make chiffon cake

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  1. Prepare all the ingredients (this time because there is no milk, I put yogurt, which tastes very good!)

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  2. Stir the yogurt and oil evenly (if adding milk, add 20 grams of sugar and stir together)

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  3. Add the egg yolk to the liquid in two to three times, stirring well each time

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  4. Sift the flour into the egg yolk liquid two to three times, remember to stir evenly each time until there are no grains.Then set aside.

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  5. Start beating the egg whites, add a few drops of lemon juice, and add sugar (60 grams) in three ), beat until there is a sharp corner of almost 1 cm when you gently lift the beater head, that is, dry foaming is achieved.Now you can preheat the oven (150°C).

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  6.Now is the most critical step, first separate out almost one-third of the protein Add the frosting to the egg yolk paste, stir evenly by turning and cutting, then pour it into the meringue, and stir thoroughly in the same way.Shake twice to pop out the bubbles.It’s time to put it into the oven (the time is 50 to 55 minutes).

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  7.The delicious cake is out of the oven