How to make milk chiffon cake

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you about the specific method of making Milk Chiffon Cake.

1. Separate the egg yolk and egg white and beat them into a bowl

2. Add salad oil and milk

3. Beat with egg beater until smooth

4. Sift in low-gluten flour

5. Use an egg beater to stir in a "W-shaped" motion until the mixture is evenly mixed. Lift the egg beater and the egg mixture will drip in a streamlined shape. Let it stand and beat the egg whites. When the egg whites are beaten, stir them with an egg whisk a few times. The egg batter will be smoother.

6. Add a few drops of lemon juice to the egg whites. (White vinegar can be used as a substitute, which can not only effectively remove the egg smell, but also improve the stability of the protein)

7. Beat with an electric whisk until it becomes thick bubbles, add some sugar

8. Continue beating until it becomes a slightly fine and fluid egg batter, then add some white sugar. (It can be put in three times, which is easier to dissolve)

9. Beat until dry foam forms, lift the whisk so that the stirring rod is parallel to the table, and the egg whites are also parallel to the table top and do not fall, which means the egg whites are beaten. (This period of time is relatively short, so be careful when the mixture is wet and soaked. Over-whipping the egg whites is not good either.)

10. Stir the egg yolk paste with an egg whisk for a few times, and stir the egg whites into the egg yolk paste in batches.

11. Pour the egg white and egg yolk paste into the remaining egg white paste bowl

12. Stir well until there are no protein particles. (Stir from bottom to top, do not stir in circles to prevent defoaming)

13. Pour the egg mixture into the mold from a height of 20-30 cm. (This will prevent air from getting caught in and forming large bubbles)

14. Preheat the oven in advance (the bigger the oven, the hotter it is, the longer it takes, so you can decide the time yourself) to 150 degrees and put it on the last layer.

15. Bake for about 5-8 minutes. When the skin is slightly hard, take it out and cut a cross on it with a knife.

16. The picture shows how it looks like after baking for about 15 minutes

17. The picture shows how it looks like after baking for about 20 minutes

18. The picture shows how it looks like after baking for about 30 minutes

19. The picture shows how it looks like after baking for about 40 minutes

20. After baking, take out the mold, support the three edge points of the mold with three fulcrums, and turn it upside down to cool. (It is best to leave it overnight) When placing it, be careful not to deform the edges due to pressure, and wear gloves to avoid burns.

After reading this, you will fully understand the detailed method of making Milk Laugh Chiffon. I hope that after you master the method, you can put it into practice as soon as possible. Only by practicing as quickly as possible can you enjoy the pleasure brought by delicious food as quickly as possible.