How to make peanut oil chiffon cake

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, please follow the editor to learn how to make peanut oil chiffon cake.

1.121 Separate egg whites and egg yolks; add 20 grams of sugar to milk, heat slightly until the sugar dissolves, and let cool.

2.212 Ingredients: (for a 6-inch round film) three eggs, 50 grams of low flour, 25 grams of milk, 35 grams 20 grams of sugar, and 25 grams of peanut oil.

3.1 Sift in low flour.

4.2 Pour in egg yolk and peanut oil and mix well.

5. Stir into egg yolk paste.

6. Add 35 grams of white sugar to the egg whites in three batches.

7. Beat until dry foam forms.

8. Take one-third of the egg whites and add them to the egg yolk mixture.

9. Cut and mix evenly.

10. Pour into the egg whites and mix well.

11. As long as the egg whites are beaten properly, feel free to mix it. I have never had bubbles disappear since the first time I made the cake, and it was always successful. You just need to cut and mix quickly.

12. Preheat the oven to 190 degrees for about 35 minutes.

13. What it looks like after baking.

The peanut oil chiffon cake introduced above is actually very simple to make, so can you still sit still and wait until now? Run quickly, go to the kitchen, the place that now belongs to you, and realize your dream of making this delicious dish.