Soy Milk Chiffon Cake
1.
All materials are ready
2.
Separate egg white and egg yolk, pour corn oil into egg yolk and mix well
3.
Then add soy milk and sugar, mix well
4.
Sift in the cake flour
5.
Stir to a smooth state without dry powder and particles
6.
Put the egg whites into an oil-free and water-free basin
7.
When making coarse bubbles with an electric whisk at low speed, add 20 grams of sugar
8.
Turn the whisk to high speed, and put 20 grams of sugar when the whisk is in a delicate state
9.
Continue to blow at high speed, and when the lines are visible, add the remaining 20 grams of sugar
10.
Continue to beat at high speed, lift up the whisk, the egg whites show small sharp corners, turn to low speed for one minute
11.
At this time the oven begins to preheat, 140 degrees. Take one third of the egg white paste into the egg yolk paste
12.
Stir evenly
13.
Pour back into the meringue bowl
14.
Stir evenly to form a delicate and shiny cake batter
15.
Put it into two 6-inch live-bottom cake molds and shake them a few times to produce large bubbles
16.
Put it into the middle layer of the preheated oven, 140 degrees, up and down, first 30 minutes, then 160 degrees, 20 minutes, if the surface is too dark, you can cover the tin foil halfway
17.
Come out of the oven, shake it twice, and shake out the excess heat
18.
Buckle upside down on the drying rack, let it cool down and demould
19.
The players are released from the model, very clean and neat
20.
Look, the organization is very delicate and light
Tips:
The egg white should be in place; when mixing the egg white and egg yolk paste, the technique should be fast and light. Do not stir in a circular motion, but turn or cut; the temperature and time should be adjusted according to your own oven.
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