How to make Chiffon Bear Cake

In today's society, many women still cannot cook and are always in a mess when they enter the kitchen. However, the method of making Chiffon Bear Cake will surely excite you because it is so simple. After learning this dish, you will no longer be a novice in the kitchen. Remember to sprinkle some cooking wine or beer when you are ready to serve it, and the taste will be more fragrant.

1. Separate the egg white and yolk in a basin without water or oil! (The little helper at home shared it, some of the yolk fell off)

2. Add 15 grams of sugar to the egg yolk and stir evenly, then add 40 grams of oil and stir evenly, then add 40 grams of milk and stir evenly, finally add the sifted flour and stir up and down with a stirring spatula (do not stir in circles) until there is no dry flour.

3. Beat the egg whites with a whisk. Add the granulated sugar in three times: add once when larger bubbles appear, add once when finer bubbles appear, add all when lines appear, and continue beating until the legendary inverted triangle appears.

4. After beating the egg whites, pour one third into the egg yolk liquid, stir up and down evenly, then pour all into the egg whites, mix well and pour into the mold. Tap it diagonally to remove any excess bubbles.

5. Preheat the oven to 180 degrees and bake in 25 minutes. This depends on the temperature of the oven.

6. Let it cool and then remove from the mold

The Chiffon Bear Cake is simple to make, easy to learn, and takes a short time. You can have the delicious cake in just a break.