Qi How to make chiffon cake

• 

  1. Prepare what you need Ingredients

• 

  2.Weigh out the required amount in the required units.Separate the egg whites and yolks and beat them into a basin that is oil-free and water-free.

• 

  3. Beat the egg yolks with a hand mixer, add milk, corn oil, and 40g sugar , stir evenly.

• 

  4. Pour the baking powder into the low flour and stir it.Use a sieve to sift in the low flour.into the stirred egg yolk liquid.

• 

  5. Stir into a thick paste without particles and set aside.

• 

  6.You can add a little bit of tartar powder to the egg white.

• 

  7. Stir with an electric mixer at low speed to form fish-eye bubbles.Add a small amount of sugar and continue stirring.

• 

  8. Stir until wet and frothy and then add a small amount of sugar.

• 

  9. Stir the electric mixer at high speed until it becomes dry and frothy.

• 

  10.Put one-third of the amount into the stirred egg yolk liquid.

• 

  11. Stir evenly using the flip-fry method.

• 

  12. Pour in the remaining two-thirds of the egg whites.

• 

  13. Still use the flip-fry method to stir evenly.

• 

  14. Pour the stirred liquid into the mold, lift it 15 cm twice, and put The bubbles in the liquid suddenly popped out.

• 

  15. Preheat the oven to 170 degrees for 5 minutes.

• 

  16.Put the cake mold into the lower layer of the oven, set the temperature to 120 degrees, and time for 1 hour.

• 

  17.This is what 25 minutes looks like.

• 

  18. After the time is up, quickly take it out and place it upside down on the baking curtain, and let it cool.

• 

  19. After the time is up, it will be removed from the mold smoothly.

• 

  20. Frontal photo of the finished product.

• 

  21. Back view of the finished product.

• 

  22.It is good to cut it at the end or spread it with cream.