# Fourth Baking Contest and is Love to Eat Festival# Original Chiffon Cake
1.
Take the butter out of the refrigerator in advance, and soften at room temperature to make fingerprints with just a touch
2.
Mix the milk with brown sugar and salt, and stir evenly until the sugar and salt are melted.
3.
Mix low-gluten flour, almond flour, and cinnamon powder evenly
4.
Whip the butter on medium and high speed for about 2 minutes, until it is feathery and shiny.
5.
Slowly add the sugar and milk liquid, while continuing to beat at low speed (add the liquid in 3 to 4 times, whipping evenly at low speed each time, add the next time, don’t pour it in in a hurry)
6.
Send until smooth and shiny
7.
Sift in the mixed powder
8.
Stir with a spatula until there is no dry powder
9.
Put the piping bag into the piping mouth and put the batter
10.
Squeeze your favorite pattern on the baking tray
11.
Put the squeezed cookies into the preheated oven and bake at 180 degrees for 10-15 minutes
12.
Control the time by yourself, take it out as soon as it’s colored
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