Soft Chiffon 8-inch Cake🍰

Soft Chiffon 8-inch Cake🍰

1. Mix egg yolk, corn oil, milk, 5 grams of powdered sugar.

2. Sift the low flour and mix with the egg yolks, and stir evenly until there is no particles in the batter.

3. Add a few drops of lemon to the egg whites

4. Stir at low speed for half a minute

5. Add part of the powdered sugar in three times, stir until neutral foaming, pick up the bullet into a small curved hook. As shown in the figure, it should not be too long to pass the time, which is easy to defoam.

6. Add the egg white paste to the egg yolk paste in two batches. Mix evenly from the bottom up. Do not make a circular motion to avoid defoaming and affect the taste.

7. Finally, pour the egg yolk paste into the egg white paste and mix evenly from the bottom up. Don't make a circular motion!

8. Pour the batter into the mold and shake it lightly. Preheat the oven, fire up and down, and bake at 150 degrees for 50 minutes. My oven is 40 liters. The size of each oven is different, and the set time and temperature are adjusted separately.

9. Cool and demould, complete, finished product drawing.

10. Finished picture.

11. Finished picture.