[new Products of The Day] First Meet Chiffon Cake

[new Products of The Day] First Meet Chiffon Cake

1. Prepare the ingredients: 6 eggs, 100 grams of flour, 100 grams of white sugar, 10 grams of corn starch, 75 grams of lemon juice (you can use milk or other beverages instead)

2. Separated egg white

3. Separated egg yolk

4. Prepare lemon juice and 60 grams of corn oil

5. Pour the ingredients of step 4 into the egg yolk, stir well, set aside for later use

6. Sift the flour into the egg yolk paste

7. Stir well

8. Put 100 grams of white sugar into the egg whites three times and beat with a whisk

9. The third time I put sugar to beat (I used powdered sugar, the effect is the same)

10. At the same time, prepare 10 grams of corn starch

11. Put the cornstarch into the protein paste and beat it together

12. The egg whites can be stopped until there are some upright small hooks

13. Divide one-third of the meringue into the egg yolk paste and stir evenly

14. Stir the egg batter

15. Then put all the remaining meringue into a large bowl and mix well

16. Stir the egg batter

17. Pour the egg batter into the mold

18. Put into the oven, 160 degrees, bake for 45-50 minutes

19. It feels that the temperature is slightly higher by 5 degrees, and there is a little crack when the surface is raised

20. Bake until the surface is golden, insert a toothpick into the cake. The toothpick is clean. There is no cake crumbs to indicate that the cake is ready. The baked cake should be dropped from a height of 20 or 30 cm above to shake the heat out of the cake. Inverted, left for more than 2 hours

21. Except for a crack in the middle, everything else is pretty OK

22. It looks good after unmolding, and the cake hardly collapses.

23. Cut a piece and taste it, it tastes really good