#xinliang First Baking Competition #8-inch Chiffon Cake
by Xi Ya's Mother's Food
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Original image
2. Take two oil-free and water-free bowls, and beat the egg yolks and egg whites into the bowls separately
3. Add 20 grams of sugar to the egg yolk bowl
4. Add corn oil
5. Stir in milk
6. Sift in the flour with a strainer
7. Stir into a five-grain delicate batter
8. Next, start to beat egg whites and add one-third of the sugar to the bowl
9. Add sugar for the second time after beating for a few minutes
10. Add sugar for the third time after making the lines
11. Beat the egg whites into a dry foaming state so that the egg whites will not fall off the whisk
12. After beating the egg whites, take one third and add to the egg yolks, stir, cut and mix
13. Pour the beaten egg yolk paste into the remaining egg whites and mix well in the same way
14. Pour the mixed cake batter into an 8-inch mold and shake it a few times to create bubbles
15. Put it in the preheated oven and heat up and down at 120 degrees for 60 minutes
16. After baking, take it out and shake out the heat, buckle upside down and let it cool off the mold
17. Perfect demoulding
18. Finished picture
19. Finished picture
