Eight inches of windcake

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Preparation materials

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(b) The separation of the protein and yolk basins, which guarantee no oil or water

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Five egg yolks were added to 30 grams of fine sugar, which was easily dispersed with an eggbeater. Don't take the yolk. If the yolk gets lightened and big, it means it's passed. The yolk can lead to larger holes in the composition of the twilight cake, which is not nuanced. I'm not sure

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In turn, 40 g of salad oil (two to three times) and 40 g of milk (two to three times) were added, and the mix was even。

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Added 85 grams of sifted flour, gently tumbled it with a rubber razor

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Don't overwhelm it so that the flour doesn't get cramped and put it aside。

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Protein is added to a small amount of lemonade, turquoise powder, when the protein is hit in fish eye form with an egg-beater, and a third of the fine sugar (20 grams) is added to the protein until the protein starts to become thicker, and a third of the sugar is added to the thicker foam. Once again, when the protein is thicker and the surface is tattooed, one third of the remaining sugar is added. It goes on for a little while, when the egg-beater is lifted, the protein pulls out a short, straight angle, and it doesn't collapse, which means that it's already dry-haired and can stop。

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One third of the protein goes to the yolk paste. Twist evenly with a rubber razor (twrite up from the bottom, do not circle to stir up so that the protein does not melt). When it is even, the whole of the yolk paste is poured into the pot of protein, evenly by the same hand until the protein and yolk paste are fully mixed。

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Put the mixed cake in the mold, flatten it, shake it twice on the table with a hand-held mold, and shake the internal atmospheric bubble。

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The oven is preheated, 170 degrees, up and down, about an hour. The baked cake was taken out of the oven and was immediately put back on the cooling shelf until it cooled。

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It's off the grid, and it's good to eat. It can also be used to make all kinds of flower cake。

1. The bowl for the egg whites must be guaranteed to be oil-free and water-free, otherwise it will affect the whipping and stability. 2. The sugar in the egg yolk batter can be appropriately reduced (I usually use 10g) for health reasons. Try not to reduce the amount of sugar for the egg whites, as it will affect the whipping. 2. Lemon juice can remove the egg smell (white vinegar can be used as a substitute). Cream of tartar is a stabilizer that seems to allow the egg whites to whip faster and stabilize (it can be omitted if you don't have it); I have tried recipes without cream of tartar and the result is the same, though the whipping time might be longer. 3. When the whisk is lifted and the egg whites can form a curved peak, it indicates that the soft peak stage has been reached. If making a chiffon cake roll, whipping the egg whites to this stage is sufficient. However, if making a regular chiffon cake, you need to continue beating. When the whisk is lifted and the egg whites can form a short, upright peak, it indicates the stiff peak stage has been reached, and you can stop beating. Do not continue beating after reaching stiff peaks; if over-beaten, the egg whites will start to become lumpy, which will cause the chiffon cake to fail. 4. Pour the cake batter into the mold and tap it forcefully on the table twice to shake out large internal air bubbles; this makes the baked cake flat and fine-textured. 5. The time for preheating the oven plus baking the cake should not exceed 60 minutes at 170 degrees. The cake should be placed in the lower-middle of the oven (if the oven is small, mine is 16 liters). The cake will expand and rise very high in the middle; if placed on the middle rack, it might touch the heating tube. 6. When baking the chiffon cake, absolutely do not open the oven to let in drafts; if the cake meets cold air, it will collapse. 7. Once the color is even and golden brown, you can stop baking; it doesn't have to be exactly 60 minutes. 8. The baked cake should be taken out promptly, tapped forcefully on the table twice (to loosen the cake from the mold), and inverted to cool. (If not taken out promptly, the cake will collapse upon meeting the cooling steam in the oven! If not placed upside down, it will also collapse upon meeting air! When inverting, the cake should be suspended; my method is to place it between two plates!)