It's an original chili cake

1

All materials are prepared, and the protein yolk separation is placed in oilless and waterless containers, and flour needs to be sifted。

2

Smash it with an egg-beater, add 30 grams of fine sugar and mix it evenly

3

Add 40 grams of milk and mix evenly

4

Plus 40 grams of salad

5

Smuggle to all integrations

6

Add siftered flour, gently flipping it with a rubber razor

7

There's no granules between flour and egg fluid

8

Then you can hit the protein with an eggbeater, and then you can put a third of the sugar in the fish eye

9

When you hit the protein, it gets thicker, and then you add a third of sugar

10

When you continue to smite the surface of the protein, add the remaining one-third sugar

11

It's the point where the protein pulls out the curved angles, which means it's already wet, and it's gonna have to go on

12

When you hit a protein that pulls out a small, straight angle, it means you're in a dry bubble。

13

One third of the protein goes to the yolk paste, softly flipped evenly with a rubber razor

14

Then the whole yolk mixture will be poured into the protein-filled container, flipped up and down to the same level

15

After mixing, it's supposed to be thicker and evenly light yellow

16

Fall in the cake mold, wipe it down, shake it twice hard, blow the internal bubble out

17

Put it in a preheated oven, 160 degrees, about 50 minutes to 1 hour

18

The baked cake comes out of the oven and it's on the cooling shelf until it cools off

19

When you're off the pattern, you can easily remove it with a small knife and a light stroke of the inside side of the mold

20

Cuts can eat, and they can be used to make all kinds of flowers and moose cakes

1: When baking a chiffon cake, you cannot use a non-stick mold, nor grease the sides of the mold or line it with parchment paper. This is because the chiffon needs to rely on the adhesion of the mold walls to rise; otherwise, it will not grow tall. This is what Junzhi said; my second attempt at making a chiffon cake failed because I greased it, resulting in the cake not rising! 2: When mixing the egg yolk batter and egg whites, use a folding technique; do not stir in circles to avoid deflating the egg whites. 3: When folding the egg yolk batter and egg whites, the mixture should become thicker. If during the process you find it is not thickening but becoming thinner, with many small bubbles on top, it means the egg whites have deflated, and the cake will not rise. 4: Do not pour the batter too full when pouring into the mold, as it will rise further. Like this time, I had a large amount and poured it too full. 5: You must use odorless vegetable oil and salad oil when making a chiffon cake.