How to make six-inch chiffon cake

• 

  1.Let’s take the big picture first

• 

  2. Prepare red amaranth and boil it in water for five times Minutes

• 

  3. Let the boiled red water cool and set aside

• 

  4.Prepare materials and weigh them

• 

  5.Pour the egg yolks and protein into water-free and oil-free basins

• 

  6. Add 15g of white sugar to the egg yolk, add red juice and corn oil

• 

  7.Mix the egg yolks evenly

• 

  8. Sieve the low powder and put it in In the egg yolk liquid

• 

  9.Stir until particle-free

• 

  10.Put two drops of white vinegar into the egg whites and beat until frothy

• 

  11.Put the remaining sugar into the egg whites in three portions

• 

  12. Beat the egg whites until stiff

• 

  13.Put the egg whites into the batter and mix well

• 

  14.Add egg whites again and mix Even

• 

  15.Add egg whites three times and mix well

• 

  16.Pour the batter into the mold and knock out the bubbles

• 

  17. Preheat the oven at 160 degrees for ten minutes, put in the grinder at 160 degrees for 40 minutes, and the oven temperature is set according to your own oven temperature

• 

  18.When the time is up, take it out and let it cool immediately

• 

  19.The delicious chiffon cake is ready