Prepare materials. The flour needs to be sifted and the egg whites and yolks separated. The basin containing the egg whites must be free of oil and water.

It is best to use a stainless steel basin. Use a whisk to beat the egg whites until they look like fish-eye bubbles. Add 1 /3 of fine sugar (20g).

2. Continue beating until the egg whites begin to thicken and form a thick foam, then add 1/3 of the sugar.

3. Continue beating until the egg whites are thicker and lines appear on the surface, then add the remaining 1/3 of the sugar.

4. Continue beating for a while. When you lift the egg beater and the egg whites can pull out curved sharp corners,

it means that they have reached the level of wet foaming. If you are making chiffon cake rolls, just whip the egg whites to this level. But if you make a regular chiffon cake, you still need to continue whipping.

5. When the egg beater is lifted, the egg whites can pull out a short, upright sharp angle.

This indicates that the egg whites have reached a dry foaming state and can be stopped. .

6. The degree to which the egg whites are beaten is very important. After beating to dry foam, do not continue to beat.

If the egg whites are overbeaten, the egg whites will begin to form lumps, which will Resulting in the failure of Qifeng production.

Put the beaten egg whites in the refrigerator and start making the egg yolk paste.

7. Add 30 grams of fine sugar to 5 egg yolks and lightly beat them with a whisk. Do not beat the egg yolk

(If the egg yolk is beaten until the color becomes lighter and the volume becomes larger, it means that it has been beaten.

Being beaten will cause larger particles in the finished chiffon cake. The holes are not delicate enough).

8. Add 40 grams of salad oil and 40 grams of milk in sequence and stir evenly.

Add the sifted flour and stir gently with a rubber spatula.

Do not over mix to avoid gluten formation in the flour.

9. Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly.

(Stir from the bottom up, do not stir in circles to avoid the protein disappearing. Soak), stir evenly,

Pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.

10. The mixed state should be relatively thick and uniform light yellow.

Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it twice on the table to knock out the big bubbles inside.

11. Put it in the oven at 170 degrees for about 1 hour. After baking, remove the cake from the oven and immediately invert it onto a cooling rack until cool.

12. Then, remove from the mold, cut into pieces and enjoy (it is very delicious when eaten directly). It can also be used to make various decorated cakes.

80g low-gluten flour, 4 eggs

Accessories, 60g white sugar, 50g corn oil, a few drops of lemon juice, 10g milk powder, 60g pure milk

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Specific operations

1. Prepare all the materials. Separate the egg yolk and egg white. The egg white must not be stained with water, oil, or egg yolk

2. Pour about 15 grams Pour the white sugar into the egg yolks and beat the egg yolks, then add the milk and oil respectively and stir evenly.

Finally add the flour and milk powder and stir evenly until there are no dry powder particles

3. Add the egg whites Add a few drops of lemon juice, add the remaining white sugar in three batches, and beat until dry fermentation.

That is to say, lift the egg beater and the egg whites form a 90-degree right angle. I have beaten it a little bit, so I bake it. There will be a little shrinkage in the middle after it is ready

4. Pour the beaten egg whites into the egg yolk paste for about 4 minutes, stir it up and down, and mix evenly.

Then pour all the egg yolk paste into the egg whites. Also turn it up and down and mix evenly

5. Preheat the oven at 150 degrees for 5 minutes. Spread a thin layer of oil on the bottom of the mold and pour the mixed egg yolk paste into it.

Put it in the oven. Bake for 50 to 60 minutes. During the test, you will smell the fragrance all over the house

6. After baking, take it out and let it cool, because my mold is not a removable bottom.

Use a toothpick. Slowly draw a circle around the cake to separate the cake from the mold, then flip it out

Cooking Tips

1. Egg yolks and egg whites must be beaten separately. Lemon juice can be added or not. , added with easy-to-whip egg whites.

If the egg whites are stained with water, oil, and egg yolk, it doesn’t mean that you can’t whip the egg whites, it will be very difficult and will take a lot longer;