Oreo How to make chiffon cake

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  1.Preparation Gather all the ingredients and weigh them accurately.The flour should be sieved first.

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  2. Take two clean basins without oil and water, mix the egg whites and The yolks are completely separated.

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  3. Pour 20g of fine sugar into the egg yolks.

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  4. Stir continuously with egg beater until the sugar melts.

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  5.Pour the milk and salad oil into the egg liquid.

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  6.Use the egg beater to beat clockwise until completely combined.Liquid emulsification, this process requires a little patience.

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  7. Then sift in the cake flour.

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  8. Stir in a Z-shape with an egg beater to combine the flour and egg liquid.Mix evenly and the egg yolk paste is ready.Set it aside for later use.

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  9. Beat the egg whites below (you can preheat the oven to 105 degrees before beating the egg whites) Add the fine sugar in three batches, add a few drops of lemon juice to the egg whites, beat the electric egg beater at low speed to make large bubbles, and add the first sugar.

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  10. When the egg white becomes delicate, add the second sugar.

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  11.Add sugar for the last time when the egg whites appear to have lines.

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  12. Beat the egg whites until short, straight corners appear when you lift the whisk..

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  13.Put 1/3 of the egg white into the egg yolk paste, and use the egg to draw Z Stir gently to combine.

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  14.Pour all the egg yolk paste into the egg white paste.

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  15.Use a rubber spatula to stir evenly.

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  16.Pour the crushed Oreo cookies into the batter and stir gently Just make it even.

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  17.Pour the prepared batter into the mold.

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  18. Lift the mold and shake it a few times to shake out the internal bubbles, then send it immediately Put it in the preheated oven, set the upper and lower heat to 105°C, and bake for 58 minutes.

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  19. Tap the surface of the cake, there is only a dull sound, but no rustling.The sound of the cake indicates that the cake is baked.Take it out immediately.After falling freely from the sky 15 cm away from the table, immediately place it upside down on the baking grid to cool.

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  20.When the cake is completely cooled, it can be removed from the mold.

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  21. I couldn’t help but taste it after cutting it open.It was an Oreo cookie.The aroma is still there, and coupled with the delicate taste of the chiffon cake, it feels really good.