Flour is a common ingredient in our lives, especially in the north. It is a must-have ingredient for every household. There are also a variety of delicacies made from it, including our common steamed buns, noodles, and various breakfast cakes.

, and at the same time, flour is also deeply processed into various snacks, various snacks, etc.

Although there are many recipes, the only noodle delicacy that may remain fresh in my memory is cake.

It can be said that it is quite delicious, especially the cake is so soft and sweet, I feel like I am drooling just thinking about it.

So at this time, someone must be curious, since the cake is so delicious, how should it be made?

In fact, there are many ways to make cakes, some are simple and some are quite complicated.

The cake I am sharing today is called "Chiffon Cake". Its preparation can be said to be the simplest among cakes, and it is also the basis for getting started with making cakes.

And it has a cake also called "Qi Crazy", which means that as long as this cake is not paid attention to, it will be very easy to fail.

Preparation Ingredients: 100 grams of low-gluten flour Accessories: five eggs, 80 grams of fine sugar, 60 grams of pure milk Steps for chiffon cake Step 1: First prepare a large container, separate the egg whites and yolks, and then

Use chopsticks to stir continuously in one direction (this step is faster and more laborious, it is best for two people to take turns), add half of the white sugar in the middle, and continue to stir until the chopsticks are inserted vertically.

Just pour it. Step 2. Then start making the egg yolk paste. Put the egg yolk and white sugar in another egg beating plate. Use chopsticks to beat evenly until the egg yolk color becomes lighter. Add salad oil while stirring (cannot use rapeseed oil, that will

It will affect the color of the cake, and the taste of rapeseed oil is also very strong), stir evenly again. Step 3, then sift in the low-gluten flour (low-gluten flour is softer, and the sifted flour will be more delicate in the later stage), and stir slowly.

Until it is smooth and fine without particles. After the egg yolk paste is mixed, take half of the meringue and put it into the egg yolk paste plate. Use a rubber spatula to mix evenly (note that you can just stir it a little, do not stir), and then put the remaining meringue into the egg yolk paste plate.

Put the egg yolk batter in the plate, and mix it evenly again. Step 4: Pour the batter into an 8-inch round cake mold (a circle of oil should be applied at the bottom of the mold so that it will not stick together when it is cooked later), and eat it gently on the table.

A few times to knock out the big bubbles in the cake batter (this will prevent the pan from collapsing later). Step 5: Finally, preheat the oven to 160 degrees, put the cake into the middle layer of the preheated oven, and turn the heat up and down.

Bake for twenty minutes (this step is the best to bake until golden brown, not too hard), take it out to cool down a little, then turn it upside down and eat it. At this time, the aroma will come out, and it will be very delicious and have a chiffon texture.

Summary of Cake As mentioned earlier, this delicious chiffon cake is the basis for making all cakes. Although it does not have too many steps, it has very high requirements for details, especially when beating egg whites. We must

It needs to be beaten well so that the cake will be fluffy.