1. The above configuration is the amount of a 6-inch Chiffon mold for Xuechu. "I bake two 6 inches at a time, so the recipe doubled."
2. Milk, salad oil, salt and whipped until it is emulsified "thin yogurt feel"
3. Add the egg yolk! Continue to beat evenly!
4. Stir well and sift in low flour and corn starch! Continue to stir, ↔ it is even, do not stir too much, to prevent the batter from mixing up the ribs, the cake is easy to shrink.
5. The beaten custard is in the shape of a silky ribbon!
6. Then beat the egg whites, add sugar at a time, add lemon juice and beat until a small hook shape!
7. Don’t beat the egg whites too hard like this. The chiffon produced in this way can reduce the big burst of cake noodles. "At this time, the oven can start to preheat 120 degrees."
8. Take 1/3 of the egg white and mix it into the egg yolk paste.
9. Pour the mixed egg yolk paste into the remaining egg whites, and continue to mix well with the J mixing technique.
10. Pour quickly into the mold.
11. Bake at low temperature at 120 degrees, and I bake two for 90 minutes. If you bake one, 70 minutes is enough. "You can also bake at high temperature at 150 degrees for 30 minutes."
12. The cake surface is not easy to crack at low temperature, and it is easy to crack at high temperature, but the taste is also excellent.
13. Be sure to buckle after it's out! It was so cool and demoulded, I demoulded after a night,
14. It's beautiful, and I made a simple cake by the way.
15. Whipped cream and sugar can be distributed in seven or eight. Feel free to play freely. I divided it into layers, but only added the cream, not the fruit. In summer, the fruit is easy to taste, so I don't like it.
16. Finished picture
Tips:There is no difficulty in this cake, as long as your cake embryo (chiffon) is done, then you can play freely.
What Chiffon should pay attention to is that the egg yolk paste should not be overly stirred, and the egg white should not be too hard.
Don't turn on the oven in the middle, and remember to buckle when you are out of the oven.These reasons may cause the chiffon's bottom to shrink, and it is not so difficult to accumulate more experience.
