How to make super soft chiffon cake

Diseases caused by diet can’t be bought back. If you understand this sentence, would you still dare to eat everywhere? Although there are conscientious businesses, most of them are not. So to save your life, you'd better go home and do it yourself. Now, let me teach you how to make super soft hot chiffon cake.

1.12 Add milk, corn oil and 20g of fine sugar into the milk pot

2.21 Heat the milk pot and stir constantly until the liquid in the pot boils. Immediately remove from the heat, pick up the milk pan, and shake the liquid in the pan, slowly shaking it in circles, about 100 circles (the purpose of shaking is to allow the liquid in the pan to cool properly)

3.1 Immediately keep stirring until the flour is fully in contact with the hot liquid and mixed to become hot dough

4.2 Pour the sifted flour into the milk pot

5. Separate the egg whites from the egg yolks (the bowl for the egg whites should be as clean as possible, free of oil and water). After the hot dough has cooled to a temperature that is not too hot, pour it into the egg yolk

6. Use a rubber spatula to stir evenly to form egg yolk paste. Let the egg yolk paste stand for later use (it will be better if you put it in the refrigerator)

7. Next, start beating the egg whites. After cleaning the egg beater and wiping it dry, beat the egg whites and add fine sugar three times. Beat the egg whites until they are dry foams with upright corners (click on the chiffon cake for a more detailed picture of the egg white beating process)

8. Pour 1/3 of the egg white into the egg yolk mixture. Use a rubber spatula to stir evenly. Note that, as with all chiffon cakes, use a rubber spatula to stir the batter from the bottom up until the egg whites and egg yolks are completely mixed. Do not stir in circles, otherwise it will easily cause the whipped egg whites to defoam.

9. After stirring evenly, pour all the batter into the remaining egg white paste.

10. Use the same method to stir evenly to form a chiffon batter. Here we should also pay attention to the fact that the batter needs to have a certain consistency. If the batter is thin, it means that when the egg white paste and the egg yolk paste are mixed, the egg white is defoamed. When baking, problems such as poor expansion of the chiffon, the appearance of a pudding layer, and shrinkage will occur.

11. Pour the mixed cake batter into a round cake mold (do not grease the sides of the mold, and do not use a non-stick mold)

12. Place the cake mold in the lower middle layer of the oven, bake at 165 degrees for about 50 minutes. After it comes out of the oven, turn the cake mold upside down on the cooling rack, remove it from the mold and cut it into pieces before enjoying.

After carefully reading the steps for making super soft hot chiffon cake, you must have your own understanding and mastery. To make a dish, you need not only the method but also your patience. So, start taking action from now on.