Materials used: 6 eggs: about 60 grams each, corn oil: 60 grams, water: 60 grams, condensed milk: 20 grams (can not be added), low gluten flour: 90 grams, sugar: 60 grams, lemon juice: 10 grams

Molds: 8-inch round molds

Referred temperature: water bath, 160 degrees, 180 degrees, and bake for 40 minutes, the lower heat up to 200 degrees and bake 20-30 minutes

Making steps

1, flour first sifted into a bowl and poured into the cooking oil heated to about 100 degrees. 200 degrees and then bake 20-30 minutes

Steps

1, the flour first sifted into a bowl, pour into the cooking oil heated to about 100 degrees, stirring well, this is the hot noodle practice, the flavor to do out more light, moist and delicate, is a kind of is the feeling of melting in the mouth. Then cool to room temperature, or stir a little more, so that the cooling is also very fast, touch the side of the bowl, the temperature and hand temperature is about the same.

2, the temperature of the noodles down to hand temperature, separation of egg yolks, egg whites, egg yolks into the flour. Eggs with shells about 60 grams can be, larger eggs, more egg, do a good job of the batter will be more, baked cake will be bigger, with smaller eggs on the contrary, the cake will be relatively small, other aspects of the difference is not too much.

3, egg yolks in water, condensed milk 20 grams, emulsification, do not like friends, condensed milk can not be put; emulsification of uniformity, you can cover a lid, to avoid the surface of the dry, put aside.

4, add 10 grams of lemon juice in the egg whites, start whipping, add granulated sugar in three times, so that the whites will be more delicate.

5, egg white whipped to fish-eye foam state to add one-third of the sugar, whipped to fine some state to add one-third of the sugar, and finally have a small texture of the state of the last addition of granulated sugar. After the last sugar, whip a few rounds to check the state of the egg white, there is this curved hook is good.

6, the whipped egg white in three parts and egg yolk paste cut mix well.

7, mixed batter, poured into the mold, the batter from the mold higher position to pour, you can reduce the large air bubbles, so that the cake organization more delicate; shock the mold, shake off excess air bubbles, I use the 8-inch high mold, the amount of this recipe we use 8-inch just right.

8, the oven should be preheated in advance, to ensure that when put into the mold, the oven can reach a predetermined temperature. Find a suitable size container pour some hot water, placed in the bottom baking pan, hotter water in the oven, the overall temperature of the oven will not drop too much. Then put the cake batter bake 60-80 minutes, 160 degrees on the top, 180 degrees on the bottom, the actual temperature in my oven at this time is 170 degrees.

9, into the water and 8-inch mold, the actual temperature of my oven will drop to 130 degrees, to give you a reference.

10, baked to 30 minutes, observe the cake, if the surface has cracked color heavy case, is the temperature is a little high, you can cover a piece of tinfoil, the next time you can try to lower the temperature of the upper fire. Bake to 40 minutes, you can turn down the fire to 200 degrees, in the baking 20-30 minutes, so you can avoid the cake wet sticky baked not cooked, this will need to be based on the actual temperature of their own oven to adjust appropriately.

11, baked cake shocked out of the heat, inverted to cool.

12, the cake is cooled after the release of the mold, while turning the mold, while the cake and the mold side gently separated, dial the cake, see the cake rebound is good, it is baked, so that there will be no internal wet sticky situation. So hot chiffon cake is ready, you can fill a plastic bag, put the refrigerator to keep fresh, save 2-3 days, are very tasty.