Six Inch Chiffon Cake

Six Inch Chiffon Cake

1. Separate egg white protein (the basin must be free of oil and water) egg yolk is not allowed in the protein.

2. Add milk and corn oil to egg yolk and stir until emulsified.

3. Sift in low-gluten flour.

4. Stir back and forth in a straight shape (do not draw a circle when stirring to prevent the batter from becoming gluten), until the batter is delicate.

5. Add a few drops of white vinegar to the egg whites (add the sugar in three times).

6. Beat until the fish-eye bubbles are added to the first sugar.

7. Beat until thick and add the second sugar.

8. Beat until there are lines and add sugar for the third time.

9. The egg beater is lifted up with a hook, and the egg whites will be sent without dripping.

10. The beaten egg white bowl will not fall down (whipping the chiffon cake protein is very important).

11. Put one-third of the meringue into the egg yolk paste, stir evenly with a spatula, and stir up from the bottom. Do not stir in a circular motion to prevent the egg whites from defoaming.

12. After mixing evenly, put one third of the meringue into the egg yolk paste and continue to mix evenly.

13. Finally, pour the egg yolk paste into the remaining meringue and stir evenly.

14. Pour the evenly mixed egg yolk paste into the mold.

15. Shake the mold to smooth out bubbles.

16. Bake the upper and lower heat of the oven at 120 degrees for 60 minutes.

17. After baking, the cake is shaken twice, and it can be demoulded when it is allowed to cool.

18. Finished product.