Chiffon Cake

Chiffon Cake

1. The egg liquid is separated.

2. Add a few drops of vinegar, pass it, and add half of the sugar.

3. All the remaining candies, hit, hit, hit! over.

4. Add sugar, milk, and cooking oil.

5. Laying eggs, beating, beating, beating, oh.

6. The following fans, fight, fight, fight, Europe.

7. Add egg whites, mix, mix, mix, Europe.

8. Pour it into the mold and shake it.

9. Add a few sweet potatoes and bake it, otherwise it would be a waste to bake the cake, 160 degrees, 40 minutes, it's almost enough.

10. The finished picture is quite delicious. It is done before it cools down. When it comes out of the pan, shake it on the table and don’t let it stick. Let it cool (don’t learn from me, just pour it out before it’s cooled and it’s almost finished).