How to make honey chiffon cake

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  1.Weigh the required materials and take them later Use two oil-free and water-free basins to separate the egg yolks and protein

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  2.Add 25 egg yolks Gram of sugar, add milk, stir evenly, then add oil 3 times, stir evenly each time, then add more

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  3.Sift the cake powder and cocoa powder 3 times and then add them to the picture in Figure 2 and stir until smooth

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  4.This is after stirring smoothly.It should be stir-fried evenly like stir-fry.Be sure not to stir in circles

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  5. Beat the egg whites, add cornstarch and lemon juice to the egg whites and beat at high speed until there are big bubbles.Add 20 grams of powdered sugar.When the egg whites are white and have lines, add 20 grams more.At this time, beat the sugar at medium speed until dry, then add the last 20 grams of sugar and beat quickly until stiff peaks

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  6.This is the beating process of beaten egg whites, which takes about ten minutes

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  7.First add 1/3 of the cake batter and stir-fry evenly, then add 3/2 of the egg whites and stir evenly, then pour all the cake batter back into the remaining egg whites and stir until smooth

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  8. Brush the mold with a little oil, pour the batter into a thin layer, add some honey beans, then pour the batter again Just put the honey beans on the top layer after pouring the batter.

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  9.Before putting it in the oven, shake it vigorously to eliminate bubbles.Preheat the oven to 150 degrees and bake on the middle shelf for 50 minutes

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  10. Take it out immediately after the time is up, shake it vigorously a few times to defoam, then turn it upside down and let it cool before demoulding

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  11.The sweet and bean-flavored cake is ready to be eaten