Eight inches of windcake

1

Separated from the egg yolk, the egg purifier is divided into a slightly larger basin with no oil or water, which can be easily separated out with an egg separator or a few pelts。

2

The yolk and the glucose go down to a slightly dense state. This step can be a manual or an electric omelet。

3

The salad oils were added to the egg fluid three times, each of which was disrupted to full integration。

4

Add milk, gently and evenly。

5

Sift in low-banded flour, evenly mixed, to become a thick paste to use。

6

The egg cleaners use electrically to reach the fish eyebrow, adding a third of sugar, continuing to pass out into thin foam, adding a third of sugar, continuing to pass out to wet hairbone, lifting the eggbumper, the proteins form a bend hook, adding the rest of the sugar, continuing to pass out to dry hairbone, lifting the eggbrush, and the proteins become a straight-up hook when a chopstick is inserted in the protein and the chops do not fall。

7

One third of the protein is poured into the yolk paste, and then evenly folded into the remaining two thirds. Watch it, it's flipping from the bottom with a razor, so don't mess around。

8

Putting the face down into the mold, leveling the surface, punching hard and tumbling out some bubbles。

9

The oven is preheated, the mold is below the oven, up and down, 135°60 minutes. The cake is rapidly retorted on the grilled web, and it'll just be out of the oven。

1. Choose large eggs and separate the whites from the yolks cleanly, ensuring no yolk gets mixed into the whites. It's best to use fresh eggs, as they are easier to separate and whip. 2. Regular granulated sugar is all you need. I used a bag of loose sugar I bought and it worked perfectly. 3. Before whipping the egg whites, make sure your mixer and whisk are clean and completely dry. 4. Whipping the egg whites is crucial. You must whip them until they form stiff peaks. A good test for beginners is to see if a chopstick can stand upright in the whipped whites without falling. 5. Every oven is different. If your cake cracks while baking, the temperature is too high. You can cover it with aluminum foil for the second half of the baking time and adjust the temperature lower for your next bake. If you're new to this, it's best not to open the oven door during baking. 6. One reason for a collapsed chiffon cake is that it wasn't baked through. If the center is sticky when you cut into it, it means the baking time was insufficient.