8 Inch Chiffon Cake
1.
Prepare the ingredients
2.
Separate the egg white and the yolk, do not mix the egg yolk or water in the egg white
3.
Beat the egg yolks, pour in oil and water, and stir evenly until there is no big oiliness
4.
Pour the flour
5.
The egg white was added three times with sugar (the first thick bubble was added, the second bubble was finely added, the third time it was lifted with a curved hook), and the egg white was lifted until it was dry. When you saw that there was a straight white tip, the bowl was inverted. The egg white can't fall off, or the chopsticks can't be inserted.
6.
Take one third of the egg white and add the egg yolk paste, roughly toss
7.
Then pour the egg yolk paste into the remaining egg whites, stir evenly, mix like a stir-fry, and smooth the surface
8.
Preheat the oven at 135 degrees for ten minutes, put in the cake batter, bake at 135 degrees for 30 minutes, turn to 160 degrees and bake for 30 minutes.
9.
Time is up, it's out! Not cracked
10.
Shake twice, immediately back to the air to cool, demoulding, success
11.
Look, it's not bad
Tips:
I set the temperature twice. I think this is the key to my success. If you encounter the same problem, please try it too 😊
