How to make strawberry jam chiffon cake

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to strawberry jam chiffon dish. We will cook it ourselves in the future.

2. Add 20g of fine sugar to the egg yolk and beat with a manual egg beater for about 1 minute.

3.2121 Add salad oil and mix well

4.1 Add strawberry jam and mix well

5.2 Add milk and mix well

6. Finally, sift in low-gluten flour

7. Stir until the batter is uniform

8. Use an electric whisk to beat the egg whites at low speed until they become coarse bubbles. Add the first batch of sugar (25 grams).

9. Beat at medium speed until fine texture appears and add the second batch of sugar (20g)

10.1 Preheat the oven to 175 degrees

12. Use 2 spatulas to put the meringue into the egg yolk paste bowl

13. Stir evenly

14. Use 2 more spatulas to put the meringue into the egg yolk paste bowl

15. Stir evenly

16. Pour all the batter in the egg yolk bowl into the egg white bowl

17. Make sure the copy is even

18. Pour the mixed batter into an 18CM hollow mold and fill it 80% full (not more than 80% full)

19. Press the mold with your thumbs, lift the mold, and tap it on the table several times.

20. Put the mold into the oven, put down the layers, bake at 170 degrees for 30 minutes, 150 degrees for 20 minutes

21. After baking, turn the cake upside down and wait until it is completely cool before demoulding. You can use a demoulding knife to demould.

Although the method of making strawberry jam chiffon is very simple, it is also the result of my sweat and crystallization. I believe that you are different and can definitely create different delicacies.