Chiffon Cake
by Shadow plum
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Separate the egg yolks and egg whites, stir the egg yolks well, add salt, sugar and stir well, then add milk, the oil is first stirred with a small portion of low powder until there is no oil, then add to the egg yolks and continue to stir evenly (don't stir hard, don't get gluten) Forgot to take pictures of this part. The next step is to beat the egg whites, add a few drops of vinegar and beat with a whisk, and then add sugar. The sugar should be added in three batches. Hit the picture 1 so this is almost the case.
2. The beaten egg white is divided into the egg yolk three times. The oven can be preheated first (don't stir in circles), turn it upside down, and stir well. Pour into the mold. The mold was lightly dropped a few times to vibrate large bubbles. Then you can put the oven in.
3. 170 degrees for 20 minutes and 150 degrees for 30 minutes. After it’s baked, it’s hard to drop a few more times. (Be careful that the mold breaks). I immediately buckle it upside down. I used a basin to put the grill net upside down on the grill net. Let cool and demould,
Tips:It succeeded the first time.
