How to make chiffon cake (five-inch heart)

The busy life makes many people be careless in their diet, and they deal with their three meals a day casually. Little do they know that this can easily lead to a sub-healthy state of the body. In fact, the Chiffon Cake (Five-inch Heart) is simple and delicious to make. It is a recommended home-cooked dish that you may as well eat often.

1. Prepare two oil-free and water-free basins to separate the egg whites.

2. Separate the egg yolks and add sugar until they do not melt.

3. Stir well

4. Add clean water and stir well

5. Pour corn oil and stir evenly

6. Sift in the low-gluten flour and stir until there are no particles.

7. Stir until thick

8. Beat the egg whites and add the sugar in three times.

9. Start beating until fish eyes appear, then add 1/3 of the white sugar and two drops of vinegar. Continue beating and then add the white sugar. Beat until it becomes fine and then add the remaining white sugar. Continue beating until it becomes fine and has texture and there are sharp corners when you lift the whisk.

10. Stir evenly with the egg yolk paste without making circles, and stir from bottom to top.

11. Preheat the oven, set the upper and lower fire, and bake at 145 degrees for 50 minutes. Pour into the mold from a high place and gently shake out the bubbles.

12, 0 minutes or so.

13. After baking, take it out, shake it a few times, then turn it upside down, and demould it after cooling.

14. Finished product image

Not having time to cook is a problem faced by many office workers. Learning simple cooking can solve this problem. The Chiffon Cake (Five-inch Heart) dish only takes a dozen minutes to make. Just add an appropriate amount of soy sauce to enhance the color before serving.