How do you make a chiffon cake base without collapsing?

Low gluten flour 90g

Corn oil 60g

Sugar 80g

Eggs 3

Milk 60g

Methods/Steps

Measure out the corresponding raw materials with an electronic scale, and separate the yolks of the eggs from the egg whites, and the egg whites should be put in a bowl with no water or oil.

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Beat the egg yolks with a hand whisk, then add the corn oil in three batches, stirring each time until the yolks and oil are fully incorporated.

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Add the milk and 30 grams of sugar to the egg yolk mixture and whisk to combine, then sift through a sieve and mix in 100 grams of low-flour.

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Place the egg whites in a bowl without water and oil, beat with an electric mixer to form coarse peaks and add 20g of sugar, continue to beat until dense peaks and add 20g of sugar, add 20g of sugar, add 20g of sugar to the peaks, and beat until there is a standing crook in the beaters.

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Use a spatula to take one-third of the whipped egg white and put it into the yolk paste, and turn it to mix it evenly, just like frying techniques.

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Pour the batter into the remaining egg whites and mix well, then pour the batter into the molds and drop the molds on the table a few times to shake out the large air bubbles.

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Preheat the oven to 150 degrees Celsius and bake for 50 minutes.

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After the cake is cooled down, slowly take off the mold, and cut into pieces to serve.

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END

Note

Make sure you don't overdo it when tossing, so as not to defoam the egg whites.

Egg whites should be beaten now, don't stop on the way to avoid egg white defoaming.

The bowl in which you beat the egg whites should be free of water and oil.

Because the editor's mold is 8 inches, the recipe only uses 3 eggs, with 6-inch molds work better.

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