Original Chiffon Cake

Original Chiffon Cake

1. Group photo with ingredients.

2. Separate the egg white and the yolk.

3. Add sugar and water to the egg yolk and mix well.

4. Sift in low powder.

5. Stir the paste without particles and set aside for later use.

6. Add two drops of lemon juice to the egg whites and 11 grams of sugar.

7. Use an electric whisk to make bubbles as shown in the figure and add 11 grams of sugar for the second time.

8. Hit Wen Lujia for the third time with 11 grams of sugar.

9. Finally, you can lift the whisk to have a small sharp corner.

10. Take one-third of the egg white and put it in the egg yolk paste, stir evenly.

11. Then go back to the egg whites.

12. Stir evenly.

13. Pour into a 6-inch mold.

14. Preheat the oven in advance, top the fire 170, lower the fire 140 and put the lower layer to bake for 30 minutes.

15. Release the oven and let it cool down. The demoulding is completed.

Tips:

The container for the egg whites must be oil-free and water-free, and the baking temperature can be up and down at 150° and put in the middle layer for 30 minutes.