Chiffon Cake

Chiffon Cake

1. 5 eggs, separate the egg white and the yolk with an egg white and yolk separator, and put them into two water-free and oil-free containers.

2. Add 20g of white sugar to the egg yolks, and a half tablespoon of salt. Stir thoroughly with a manual whisk.

3. Add edible oil and stir thoroughly in one direction with a whisk.

4. Pour the milk and stir in one direction with the same mixer to make the milk blend in.

5. Sift the flour twice with a flour sieve and then pour it into the egg yolk. The sifted flour becomes fine and blends well with the egg yolk.

6. Stir the flour and egg yolk until the white flour is not visible. At this time, the egg yolk and flour become pasty and solid.

7. Add 3 drops of white vinegar to the egg white to make it easier to beat the egg white.

8. Pour the remaining 50g sugar into the egg white three times, and use an electric whisk to beat each time the sugar is added. To make the egg white before it becomes a solid state in the wet state, put the sugar three times, the specific interval does not matter.

9. In this state, it is still wet, and the electric egg beater continues to beat.

10. Slowly you will find that the egg whites don't look like liquid anymore. Take out the whisk and you can see such sharp points. The egg white began to change into a fixed state and continue to be sent.

11. Holding the whisk will feel that there will be a little resistance in the process of whisking, take out the whisk, like this, there are sharp points on both sides. At this time, it hasn't finished sending. Have to continue.

12. When the resistance increases, it is obvious that the egg white is in a solid state. Take a chopstick to check it, and the chopsticks will stand upright, and the egg white is considered to be sent.

13. If the plate is turned upside down, the egg white will not flow, which can also check that the egg white has been beaten.

14. Take one third of the egg white and add it to the egg yolk. It is obvious that the egg white is in a solid state. That's right, stir from the bottom up to let the egg white and egg yolk fuse.

15. Stir until you can't see the white color, it's fine.

16. Pour the beaten egg whites and egg yolks into the remaining egg whites at one time and stir, again from bottom to top.

17. Stir until the white is not visible, then pour it into the cake mold, press a few more times to remove the bubbles inside.

18. Preheat the oven at 160 degrees for 10 minutes, and then bake the cake. With the temperature, the cake will rise freely and then fall back. The surface of the cake will be colored and bake for 45 minutes. Then take it out, seal the surface of the mold with tin foil, and bake it for 5 to 10 minutes, and seal it with tin foil so that the innocent surface of the cake is not baked too much.

19. After baking, turn the cake mold upside down and let cool.

20. Demoulding, no collapse, doing it for the first time, making it so ecstatic.

21. With the freshly made red dates soy milk, you can enjoy breakfast. Don't pay for these two hours.

22. The taste is pretty good.