Chiffon cake

Overview

How to cook Chiffon cake at home

Tags

• cake
• afternoon tea
• chiffon cake
• egg
• fresh milk
• low gluten flour
• salad oil
• sugar

Ingredients

Steps

1. 1 All materials

   

2. 2 Separating egg whites and yolks

   

3. 3 Add 30 grams of sugar to the egg yolks and beat with a whisk

   

4. 4 Add 40 grams of salad oil

   

5. 5 Add 40 grams of fresh milk

   

6. 6 Use a whisk or rubber spatula to stir evenly

   

7. 7 Add the sugar to the egg whites in three batches and beat. When the fish eyes are soaked, add sugar for the first time and add a few drops of white vinegar. If you don’t have white vinegar, don’t add it. At this time, preheat the oven to 140 degrees for upper heat and 120 degrees for lower heat

   

8. 8 Add sugar for the second time

   

9. 9 Add sugar for the third time

   

10. 10 Beat until a short upright sharp corner appears

    

11. 11 Take 1/3 of the egg whites into the egg yolk paste and mix evenly

    

12. 12 Pour the mixed egg yolk paste back into the remaining egg white bowl, and stir evenly

    

13. 13 Pour into the mold and knock out any air bubbles

    

14. 14 Put it into the preheated oven, set the heat to 140 and lower the heat to 120, and bake for 60 minutes. The picture shows how it looks after 40 minutes of baking

    

15. 15 Let’s get started

    

16. 16 One more