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Apple Chiffon Cake (6 Inches)
by A little girl has grown up
Favorite
5
Difficulty
Hard
Time
2h
Serving
2
I have tried the baking of chiffon cakes countless times. The bottom of the baked cake has a thick layer of pudding like a dead face. There are always few successes and many failures. After listening to the lectures of professionals, I kept summarizing the failures, and finally realized that when the meringue was sent out, it was divided into wet foam and dry foam. Especially for dry foam, two conditions must be met: one is that the chopsticks will not fall when inserted into the egg-beating basin; the other is that the egg-beating basin is turned upside down so that the dry foam will not remain. I am so glad that I have achieved these two conditions now! "
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