Homemade Chiffon Cake

Homemade Chiffon Cake

1. Separate egg white and egg yolk. spare. Put it in a container that must be water-free and oil-free,

2. Put 30 grams of white sugar and 30 grams of corn oil in the egg yolk. 50 grams of milk, pour in and stir evenly for later use.

3. The egg whites are beaten into hard foam.

4. I made rigid foaming manually. If you have a whisk at home, it is the most trouble-free. I almost broke my arm at the time, and I was tired. When I was foaming, I put sugar every three minutes, about 20 grams. . Put it three times in total.

5. Put 70 grams of sifted noodles into the egg yolk, preferably the sifted noodles. Because there will be no bubbles, add 1/3 of the rigid foam. Stir well.

6. Then quickly pour the remaining foam into the basin and stir quickly, stir well and put it into the high-pressure cooker, and put it in a heavy weight twice. It will be firmer and will not produce empty bubbles. Just press the cake button. Because I am a high-pressure cooker, it is very convenient.

7. Time is up, freshly baked. not bad.

8. Cake with jam.

9. I like all kinds of styles and shoots.

10. That's it. I am in a good mood.

Tips:

You can put a drop of vinegar when foaming,
Put the egg white and egg yolk into the container to keep it water-free and oil-free.
Low-gluten noodles need to be sieved.