How to make a standard six-inch chiffon cake

It may be okay to eat casually when you are single, but if you have a family, especially if you have children, you must never neglect your diet. No matter how busy you are, you should make sure your children get enough nutrition. In fact, the standard six-inch chiffon cake is very easy to make, and what is valuable is that it is also very nutritious.

1. Prepare the raw materials. You can use milk, orange juice, or water. Just prepare the same.

2. Egg yolk paste: Add a few grams of sugar to the egg yolk and stir to dissolve. Then add vegetable oil, milk or orange juice and stir for five minutes to emulsify the egg yolk. Emulsification can increase the height of the finished product by one centimeter, which is also the key. Then sift in the low flour. Sifting the low flour is the key. Sifting can increase the gaps between the flour and make the finished product soft.

3. Add lemon juice to the egg whites, add sugar 2-3 times, and beat at medium-low speed for 8-10 minutes. In fact, it is hard whipping. The whipped egg whites are shiny and thick, and will not fall over if you insert a chopstick into them.

4. Add the egg white paste to the egg yolk paste in two batches. Be careful not to stir in circles, but to cut and mix. If you don’t know how, you can search on Baidu. Then tap it a few times to shake out the bubbles inside. Then put it in the oven at 120-150 degrees for 40 minutes (depending on the temperature of your oven).

5. After taking it out of the oven, drop it from a height of about 40 cm to shake out the bubbles inside, and then immediately turn it upside down. It can be demoulded when it cools down. Put it in the refrigerator after it cools down, it tastes better.

The food in restaurants outside is likely to contain MSG, which is not healthy. The standard six-inch chiffon cake is simple to make, and only by making it yourself can you truly enjoy the deliciousness while being healthy.