How to make eight-inch fresh milk chiffon cake

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  1.Prepare the required materials and weigh them

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  2.Completely separate the egg white and egg yolk.The basin holding the egg white must be clean and free of water and oil

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  3.First make the egg yolk paste, pour the milk and salad oil into a basin, use an egg beater to stir evenly into a milky consistency, be sure not to separate the oil and milk

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  4.Add an egg yolk and stir gently with an egg beater

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  5.Add another egg yolk in, stir gently with an egg beater, and use the same method until all the egg yolks are added

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  6.Finally, a uniform and delicate egg batter is obtained

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  7.Sift the low-gluten flour into the egg yolk paste

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  8. Make an N sign with your right hand and stir gently, turn the bowl with your left hand, and completely combine the egg batter and flour to obtain a fine, non-granular egg yolk paste., cover to prevent drying, and set aside

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  9.Now make the protein paste, Add a few drops of white vinegar to the egg whites, use a whisk at low speed to make large bubbles, then add 1/3 of the fine sugar

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  10.Continue beating evenly in a circular motion at low speed for 15 seconds, then turn to the highest speed and beat until the egg white becomes fine.Now add 1/3 of the fine sugar

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  11. Continue to beat evenly in a circular motion at low speed for 15 seconds, then turn to the highest speed to beat.The egg white will have clear lines.This Add the last 1/3 of the fine sugar

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  12.Continue to maintain high speed and paddle Whip evenly in a circular motion.If the egg beater feels resistance and the protein paste has obvious lines that will not disappear, observe the beating situation.Hold the egg beater perpendicular to the basin and lift it up gently until the egg beater becomes a small triangle.(When beating egg whites, hold the egg beater with your right hand and turn the egg beater with your left hand)

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  13.Add a little egg white batter to the egg yolk batter

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  14. Stir Or cut and mix evenly, you can also make an N letter, remember not to make a circle

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  15.Pour all the egg yolk batter into the egg white batter

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  16. Stir similarly Or mix quickly and lightly by cutting and mixing to mix evenly.The final cake batter will be fine, uniform and non-grainy

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  17. Pour the cake batter into the mold, shake the mold gently to make the surface of the batter smooth, pick up the mold and knock it down a few times to shake out the big bubbles inside, then put it into the bottom of the preheated oven.Turn the heat up and down to 125 degrees and bake for about 65 minutes.If there is no rustling sound on the surface of the cake, it means it is baked

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  18.After the chiffon cake is baked, turn it upside down to cool immediately, and then remove it from the mold after it is completely cooled

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  19. A successful chiffon cake is not afraid of hand pressure.Gently press it along the mold and turn it upside down, and the cake will fall.The same technique will separate the cake from the bottom.Success !

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  20. Cut into pieces and enjoy.Refrigerate before eating for a better taste.Oh