How to make chiffon

What do you do when you are unhappy? Maybe you will choose to cry or laugh, or go out and have fun, or smoke or drink, etc., but I believe there are definitely people who are willing to choose "eating". When you are unhappy, you might as well make something delicious for yourself, maybe your mood will improve immediately. Well, let me first introduce how to make chiffon cake.

1.1 Egg yolk

2.2 Separate the egg whites and yolks into a clean, water-free and oil-free bowl.

3.12 Use an electric egg beater at level 3, add 65g of sugar to the egg whites in three times and beat until dry foam forms, set aside

4.21 Add oil to the egg yolks and beat with an electric whisk at low speed until there is no oil and the egg yolk liquid is very uniform and the volume is slightly larger

5. Add 80 ml of orange juice to the egg yolk paste, beat with an electric whisk at low speed, and sift in 80 grams of low-gluten flour.

6. Continue to beat with a whisk at low speed until there are no particles and it is slightly viscous (at this time, lift the whisk, the thick liquid will fall down, leaving a mark in the basin, which will disappear after a few seconds). This is the prepared egg yolk paste

7. After beating the egg yolk paste, observe whether the state of the previously beaten egg whites has changed (such as turning it upside down to see if it flows). If the dry foaming egg whites are still very stable, take one-third and add it to the egg yolk paste.

8. Use a manual egg beater to mix by cutting, scooping, and Z-shaped mixing (do not make circles) to mix it evenly with the egg yolk paste without uneven color particles

9. Take another third and continue to pump by hand like the first time

10. Mix well

11. Then pour the mixed cake batter into the remaining one-third of the meringue and use a manual egg beater to cut, scoop, and Z-shaped (do not make circles) to mix well.

12. Preheat the oven to 160 degrees. Pour the thoroughly mixed cake batter into a non-stick cake mold, shake it vigorously several times, and observe whether there are obvious bubbles on the surface. If not, you can bake it normally, at 160 degrees for 60 minutes on the middle and lower layers, or at 150 degrees for 30 minutes and 160 degrees for 30 minutes; after the baked chiffon cake is out of the oven, shake it vigorously several times, and immediately turn it upside down on the wire rack until it is completely cooled and then demould it.

The chiffon dish is delicious, but only when you make it yourself can you enjoy the deepest pleasure. So, if you want to satisfy yourself and contribute to others, please act now.