How to make steamed chiffon cake

I accidentally saw a food tutorial, but didn’t know where to start. In fact, as long as you take action and learn some simple and easy-to-make dishes, you can enjoy the fun. Steamed chiffon cake is quick and easy to make. Before serving, squeeze in lemon juice to enhance the flavor.

1. Ingredients collection: Lemon juice and white vinegar can remove the egg smell. Three drops are enough, but they are essential.

2. Dissolve 5 grams of milk powder in the formula directly with 85 grams of hot water.

3. Pour the vegetable oil into the hot milk. Yes, that's right, pour it in while it's hot and stir it roughly.

4. Continue to add the sifted low flour, corn starch and baking powder. Do not wait until the milk cools down before adding them. Add the oil and flour while they are hot.

5. After the milk and flour are mixed evenly, the temperature of the batter will almost drop. Now you can add the egg yolk and continue stirring.

6. The delicate egg yolk paste is ready.

7. Add a few drops of lemon juice to the egg whites and beat at low speed.

8. Beat until coarse bubbles appear, add 1 gram of salt and 20 grams of sugar, and continue beating with the whisk at high speed.

9. When the egg whites begin to form slight streaks, add the remaining 30 grams of sugar and continue beating at high speed.

10. Beat until the state as shown in the picture. Lift the whisk with a small pointed hook and beat the egg whites harder.

11. Now add enough water into the steamer and start boiling water. Because it takes 40-50 minutes to steam, so make sure there is enough water.

12. Take one-third of the egg whites and add them to the egg yolk paste. Stir it evenly by cutting or frying.

13. Then add the remaining egg whites. I use two silicone spatulas to cross and stir the cake batter in a "Z" shape.

14. The stirred cake batter is smooth, soft, delicate and has a good glossiness.

15. Pour into the mold, put it in the steamer, and steam on medium-low heat for about 40-50 minutes.

16. Remember to cover the pot with plastic wrap, otherwise the steam will drip onto the surface of the cake and affect the appearance.

17. After steaming, simmer it in the pot for a few minutes before taking it out, just like steaming buns. If you take it out immediately, it will shrink greatly.

Eating too much outside will also affect your health. Many greasy foods can cause gastrointestinal discomfort, so learn to make steamed chiffon cake at home. Practice makes perfect. I believe you will be able to learn it quickly. I would like to remind you that if you like chili, you can add fresh rice chili when stir-frying.