How to make chiffon cake (five-inch love)

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  1.Prepare two oil-free and water-free basins to separate the protein

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  2.Separate the egg yolks, add sugar and stir until it melts

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  3. Stir evenly

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  4.Add water and mix well

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  5.Down Add corn oil and stir evenly

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  6.Sift in the low-gluten flour while stirring No grains

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  7.Stir until thickened

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  8. Beat the egg whites and add the sugar in three portions.
  Begin to beat until there are obvious fish eyes, add 1/3 of the white sugar and two drops of vinegar, then beat and then add the white sugar, beat until fine, then add the remaining sugar, until it becomes textured, lift up and beat the eggs The instrument has sharp corners.

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  9. Stir evenly with the egg yolk paste, do not make circles, start from the bottom Stir upward.

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  10. At this time, the oven is preheated, set the upper and lower heat, and bake at 145 degrees 50 minutes.Pour it into the mold from a high place and gently shake out the air bubbles.