# Fourth Baking Contest and is Love to Eat Festival# Chiffon Cake

# Fourth Baking Contest and is Love to Eat Festival# Chiffon Cake

1. Prepare raw materials.

2. First mix the oil with milk and white sugar. Put a small part of the white sugar in the formula into the egg yolk liquid. Use the rest for a while to beat the egg whites. You can put in as many grams as you like. There are 125 grams of white sugar in total. About forty grams is enough.

3. Separate the egg white and yolk.

4. Put the egg whites into a large stainless steel basin without water and oil, and put the egg yolks into the mixed milk and stir well.

5. Then sift the flour and add in and mix well.

6. Beat the egg whites and add one-third of the white sugar to the fish-eye shape.

7. After foaming, add white granulated sugar, after making the texture, add white granulated sugar, add the white granulated sugar three times in total.

8. Lift the whisk to show such a small tip, and the egg whites are ready.

9. Then take out a part of the meringue and pour it into the egg yolk paste and mix well, cut or stir, do not stir in a circular motion, so as to prevent the egg whites from defoaming. Then pour the mixed batter into the remaining egg whites and mix well. Pour into the pre-laid mold, shake out bubbles, oven 155 degrees, 55 minutes.

10. After taking it out of the oven, it was shaken twice, and then it was buckled for half an hour and demoulded.