Eight Inch Chiffon Cake
1.
Prepare materials~
2.
Beat the eggs into the container, use a spoon to remove the yolk, and put the container with the egg whites in the refrigerator~
3.
Put the egg yolk in another container, put a small amount of sugar,
4.
Break up the egg yolks, put the oil and stir, put in the water, and stir evenly~
5.
Sift in the flour and starch, mix well, don't need to stir too much, no particles are fine~
6.
Take out the container with the egg whites and drop a little bit of vinegar. Lemon juice is even better. It is more convenient to cut lemons lazily. It is more convenient to use vinegar. Put a little sugar and beat with a whisk at low speed~
7.
Put the sugar in three times, and the egg beater will beat the egg whites at a low speed and then a high speed, and then the egg whites will be beaten in this state~
8.
Put one-third of the meringue into the egg yolk paste and mix well~
9.
Pour the paste of Figure 8 back into the meringue, stir evenly, pay attention to the technique, don’t draw a circle~
10.
Put it in the mold, shake 2 times to shake out the bubbles, then put it into the preheated oven, 150 degrees for 40 minutes~
11.
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