Allows You to Easily Overcome Baking Barriers-chiffon Cake
1.
Prepare the ingredients and wash the eggs
2.
Put water, salad oil, and white sugar together and stir evenly
3.
Sift low-gluten flour and add cornflour to step 2 and stir until the flour has no particles
4.
Add egg yolk and stir well, set aside for later use
5.
Add 60 grams of sugar and 2 grams of cream of tartar to the egg whites, and beat until the egg whites are dry
6.
Add 1/3 of the egg whites to the egg yolk batter and stir (note that the egg whites do not defoam when mixing)
7.
Put the egg yolk paste into the remaining meringue and stir well
8.
Pour into the mold (the mold should be clean and water-free)
9.
Put it in the preheated oven, heat up to 150 degrees, lower the heat to 120 degrees, and bake for 40 minutes
10.
This is the inflated state of the cake during baking
11.
Take the cake out of the oven and shake it twice, then place it upside down on the baking net for a few minutes.
12.
After demoulding, it can be sliced and eaten or coated with cream
13.
Please enter a description of the recipe, a maximum of 1000 words
Tips:
1: The egg whites must be beaten dry (it can be pulled out with an electric whisk)
2: When stirring the egg yolk and egg white, do not overpower it, stir it for a long time, and it will be uniform.
3: The container for whipping egg whites should be water-free, oil-free, and egg-yolk free
4: As soon as the baking time is up, take it out of the oven, shake it twice, and buckle (for easy demoulding)
