How to make original chiffon cake

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  1.Five eggs, separate the yolks and egg whites

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  2. Add 30g of fine sugar to the egg yolks, toss, be careful not to stir, toss like stir-fry

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  3.Pour in 40g milk and 40g salad oil and mix well



4.Pour in 85g of low-refined flour and mix well (do not stir)

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  5. Beat the egg whites.In the first step, form the egg whites into a fish-eye shape and pour one-third of the No.1 white sugar

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  6. Beat the egg white until thick and pour in one-third of the No.1 white sugar

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  7. Beat the egg until it becomes streaky, pour in all the remaining No.1 white sugar

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  8.When the egg whites are beaten, lift the egg beater and there will be a pointed foot.If the foot is round, then there will be more Keep playing

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  9.Put one-third of the beaten egg whites into the egg yolk liquid Fold evenly

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  10. Add one-third of the egg whites and mix well
  

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  11.Pour in the remaining egg whites and mix well

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  12.Pour the cake liquid of the mixed chiffon cake into an eight-inch cake grinder, and place a slightly wet one under the grinder Put the towel on the abrasive tool, pad it up and down, remove the bubbles, and put the abrasive tool into the oven