# Fourth Baking Contest and is Love to Eat Festival# Chiffon Cake
1.
First separate the egg yolk and egg whites for later use. Vegetable oil, milk and 30 grams of fine sugar are mixed evenly with a hand-held egg extract
2.
Add the sifted low-gluten flour and mix until the flour disappears
3.
Add the egg yolk and mix well, the egg yolk is ready, cover it with a damp cloth
4.
Next, beat the meringue, add the egg white liquid to the lemon juice and beat with an electric whisk until the shape of a fish-eye bubble, add salt and fine sugar for 1/3 of the egg white, and continue to beat.
5.
Beat until the thick foam disappears, and when the meringue is thick and thin, add the fine sugar for 1/3 of the egg white and continue to beat
6.
When the egg whites are beaten until the lines appear, add the remaining sugar and continue to beat
7.
The meringue is sent to the state shown in the picture. When the egg beater is pulled up, you can pull out the short and upright small sharp corners.
8.
Take one third of the beaten egg whites and add it to the egg yolk paste. Use the method of stirring, that is, try to stir from the bottom up (do not stir in a circle, it is easy to defoam the egg white), and mix the egg white and egg yolk paste evenly
9.
Pour the mixed egg yolk paste into the remaining egg whites, and continue to use the mixing method to completely mix the egg yolk paste and egg whites.
10.
Pour the mixed batter into the mold and shake it twice to shake out the big bubbles in the batter. Put it in the lower part of the preheated oven, and bake for 60 minutes at 160°. After the oven is out, put on heat-insulating gloves and take the mold again, shake it vigorously, and then invert the mold. After the cake is completely cooled, it can be demolded.
