How to make chiffon cake (6-inch original flavor)

As competition becomes increasingly fierce, more and more people are working overtime, and they just eat whatever they want as a meal. If this continues for a long time, there may be problems with their health. In fact, the method of making chiffon cake (6-inch original flavor) is simple. Even if you have little time, you might as well make it at home.

1. Separate the egg white and egg yolk into a plate that is free of water and oil (the egg white should not contain any yolk or other impurities, otherwise it will be difficult to beat the egg white)

2. Make the egg yolk paste first:

3. Mix corn oil and milk and beat with a hand whisk until the mixture becomes glossy and smooth.

4. Sieve in low-gluten flour and mix evenly with a spatula by turning and pressing.

5. Add the egg yolks in three batches and mix thoroughly. Then use a spatula to stir and press until evenly mixed. Set aside the mixed egg yolk paste.

6. Make meringue:

7. Add 2 drops of white vinegar/lemon juice to the egg white (to make the meringue more stable) and beat with an electric whisk at low speed until it forms fish-eye bubbles. Add 1/3 of powdered sugar and beat until the foam becomes fine. (You can preheat the oven to 150 degrees at this time)

8. After beating until the foam is fine, add 1/3 of powdered sugar and beat until lines appear and a curved hook appears.

9. Beat until the lines are clear and there is a bend in the whisk when you lift it up. Then add the remaining powdered sugar and beat until hard foam is formed with short peaks. (To check how much the meringue is beaten: turn off the whisk, stir the meringue in the bowl for 1 circle, then lift it up straight up. Wet foam has a large bend of 90 degrees, and hard foam has a straight hook.)

10. Take one-third of the meringue and egg yolk paste and stir evenly with a spatula from the bottom up (be careful not to stir in circles, otherwise it will easily cause the egg whites to defoam).

11. Pour the egg yolk paste back into the egg white paste, and use the same method to stir the egg yolk paste evenly until the egg white and egg yolk paste are completely mixed to form a cake batter.

12. Pour the mixed cake batter into the mold, shake it lightly a few times to shake out the big bubbles, and bake at 150 degrees, with upper and lower heat, for about 40 minutes.

13. Take it out of the oven immediately after baking. Don't wait and don't keep it in the oven, otherwise it will shrink. Throw it twice immediately after taking it out of the oven to shake out the heat. Be quick! Then immediately turn it upside down on the baking sheet and wait until it is completely cooled before removing it from the mold.

You can use your imagination and add your favorite ingredients and sauces to create your own creative dish. Cooking is not difficult. As long as you are willing, you will immediately gain confidence even if you are not good at cooking.