How to make chiffon cake

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  1. Prepare materials

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  2.Weighing of each material

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  3. Wash and dry the tools, and make sure there is no oil or water in the two large basins

• 4.Separate the egg whites and egg yolks, and put the egg whites into a beating bowl
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  5. Stir egg yolks with 20 grams of sugar

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  6.Stir evenly

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  7.Add milk and oil

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  8. Stir until emulsified

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  9.Mix flour, corn starch and salt and sift into the egg yolk liquid

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  10.Light Gently stir until there are no lumps and no circles

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  11.Mix well and set aside

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  12. Beat the egg whites at high speed until rough and add one third of 50 grams of sugar

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  13. Beat until fine and add one third of the sugar

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  14. Beat until you can see the texture and add the last one-third of the sugar

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  15.Finally, beat until a straight sharp corner appears when you lift the egg beater

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  16.Preheat the oven to 150 degrees, add one-third of the egg whites into the egg yolk liquid

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  17.Gently and quickly stir evenly without making circles

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  18.Then add the egg yolk liquid Pour into the egg whites

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  19. Stir evenly, but still cannot make circles.At this time, the egg liquid Very delicate

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  20.Pour it into the mold, pick it up and shake it vertically a few times to release big bubbles

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  21.Put it in the oven at 150 degrees for 60 minutes on the middle and lower layers.If you poke it with a toothpick, it will come out clean.Indicates it is cooked

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  22. Take out the vertical 20 cm free fall body, shake it a few times, and immediately buckle 2 Let cool for an hour, then gently scrape the edges of the cake with your hands to separate the cake

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  23.The bottom is also lightly Pick off

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  24.Perfect demoulding