Chiffon Cake

Chiffon Cake

1. Pour milk and corn oil into a bowl.

2. Beat with egg until fully emulsified.

3. Sift in low powder.

4. Just stir until there is no dry powder.

5. Add egg yolk (the cake made by the post-egg method is delicate)

6. Use egg custard to mark irregularly until the egg batter is delicate.

7. Add sugar to the egg whites at one time (you can also add them in three times) and beat with a whisk at medium speed.

8. Finally, beat the meringue at low speed.

9. Take 1/3 of the meringue and put it in the egg yolk paste and mix well.

10. Pour all the egg yolk paste into the meringue.

11. Quickly mix evenly with an egg squeeze, the cake batter is very delicate.

12. Pick a little cake batter and squeeze some cocoa butter, mix well.

13. Put the cocoa paste into the piping bag.

14. Pour in half of the cake batter and shake it flat.

15. Squeeze a layer of cocoa batter and pour in the remaining cake batter and gently shake it flat.

16. Squeeze the remaining cocoa butter on.

17. Preheat the oven at 130 degrees in advance for 45-50 minutes (time and temperature are for reference only)

18. After being baked, the heat will be shaken out of the oven, and the mold will be released after being inverted to cool.

19. Bake it out of the oven, shake the heat and let it cool.

20. Slice and eat.