How to make chiffon cake

If you often go to restaurants for convenience and end up having gastrointestinal problems or diseases, it is not worth it. For the sake of our health, we'd better learn some home cooking methods and make them at home. The method of chiffon cake is simple and most people can learn it quickly.

1. Use an egg separator to separate the egg white from the yolk, making sure that no yolk gets on the egg white.

2. The container for egg white must not contain any water or oil. (Wipe clean with kitchen paper beforehand)

3. Beat the salad oil and milk until the oil and water are blended.

4. Add egg yolk and fine sugar (20 grams) into step 3 and beat until evenly mixed.

5. Sift in 2/3 of the flour in step 5 and mix well. (Use up and down stirring method)

6. Continue to sift the remaining 1/3 of flour into 5 and mix well. (The purpose of mixing well is to make the flour gluten-forming. In fact, you can also use a whisk to mix it at a low speed)

7. Start making the egg white: add a few drops of lemon juice (white vinegar) to the egg white, and use a low-speed egg beater to break up the egg liquid until it forms large bubbles (fish-eye bubbles). At this time, add 1/3 white sugar (50 grams divided into 3 times).

8. Continue beating with the whisk at medium speed until the egg white bubbles become smaller and the volume expands to twice its original size. At this time, when you lift the whisk, the egg liquid will not stick to the whisk head, and the egg liquid can still flow when you shake it. Then add 1/3 of white sugar and continue beating at medium speed.

9. The egg whites become fine but still cannot stand upright. Lift the whisk head vertically, add the remaining 1/3 of white sugar, and continue beating at medium speed.

10. The texture of the egg liquid becomes more and more delicate. Continue beating the egg liquid in the bowl until it can stand upright and does not flow when turned upside down. This means it is well beaten.

11. Take 1/3 of the meringue and add it to the egg yolk paste and mix well.

12. Pour 11 into the remaining egg white liquid and continue to stir evenly before putting into the mold and baking.

13. Pour the mixed batter into an 8-inch removable bottom mold and shake it vigorously on the table twice to remove large bubbles.

14. Place it in the lower middle layer of the preheated oven, bake at 140 degrees for upper fire and 130 degrees for lower fire for 60 minutes. (To determine whether it is cooked, you can use a toothpick to rub it in the middle. If the toothpick comes out clean, it is cooked. If there are still flour particles on it, it is not cooked yet.)

15. When it is cooked, take it out, shake it vigorously, turn it upside down and let it cool before eating. (Eat directly or frame it)

Life is full of fireworks. Only when the kitchen is bustling can the home be lively. The method of making chiffon cake is very simple and can be made quickly.