#四sessional Baking Contest and is Love to Eat Festival# Six-inch Chiffon Cake
1.
Separate the egg white and the yolk, and put the egg white into a basin without water and oil
2.
The egg yolks are stirred by hand
3.
Add corn oil and mix well
4.
Add milk and mix well
5.
Add 10 grams of sugar and mix well
6.
Mix well the egg yolks are smooth and smooth
7.
Sift in low powder
8.
Use the method of turning and cutting to mix well, do not mix in circles, so as to avoid gluten, mix the fine egg yolk paste
9.
Add 30 grams of sugar in the egg whites in three times, and add one third of the sugar when the egg whites are beaten with a whisk until coarse foaming
10.
Add 1/3 of the sugar when it's finely soaked
11.
Beat until the egg whites have obvious lines, add the remaining sugar
12.
Just hit it until it hits the electric appliance and has a short tip
13.
Take one-half of the egg white and add the egg yolk liquid, quickly mix well, and use the same method of mixing
14.
Mix the egg batter, pour into the remaining egg whites and mix well
15.
Completely mixed custard
16.
Pour the egg batter into the mold, pick up the mold and shake it a few times to produce bubbles, preheat the oven, and fire up and down at 110 degrees for 10 minutes
17.
Put the mold in the preheated oven, heat up and down at 110 degrees for 30 minutes, then turn at 150 degrees for 20 minutes, the surface will be slightly yellow.
18.
Take out the baked cake and put it on the baking net immediately, and let it out when it is warm
Tips:
The temperature and time of the oven should be set according to the temper of your oven. You can increase the amount of sugar if you like sweet ones.
