How to make Japanese chiffon cake (6 inches)

What skills do you need to master in order to make a Japanese chiffon cake (6 inches) with good taste, great color and fast production? Don’t be afraid, in fact, the method of making Japanese chiffon cake (6 inches) is very simple. Don’t add too many seasonings, just retain the original flavor of the food. You can add coriander and chopped green onions at the end, and the taste will be better.

1. Preheat the oven to 180° for at least 10 minutes. Mix milk, salad oil and 20g fine sugar evenly.

2. After stirring evenly, add the egg yolk and stir evenly without beating.

3. After mixing evenly, sift the low-gluten flour and add it into the mixture.

4. Stir evenly the egg yolk paste

5. Add a little lemon juice to the egg whites and beat them into fish eyes. Mix the fine sugar and corn starch and add them to the egg whites three times and beat them into wet foam.

6. Add 1/3 of the egg whites into the egg yolk paste and mix well (do not stir in circles)

7. After stirring evenly, pour all into the egg whites and stir evenly (do not stir in circles)

8. Pour the evenly mixed batter into a 6-inch mold and bake at 180° for 30 minutes. Turn it upside down and let it cool after it comes out of the oven.

Although the dishes in the restaurant are delicious, they may hide some hygiene issues. The Japanese Chiffon Cake (6 inches) is easy to make and can be made at home to ensure hygiene.