Chiffon Cake
It is best not to open the oven door during the whole process to prevent retraction!
Step 1 . Add 15g granulated sugar to 4 egg yolks and mix well.
Step 2 . Add corn oil and mix well.
Step 3 . Add milk and mix well.
Step 4 . Sift in low gluten and mix well until there are no particles.
Step 5 . The state after mixing.
Step 6 . Add lemon juice to the 4 proteins and add sugar three times. Slowly move from low speed to high speed. Beat until dry foaming.
Step 7 . Add one third of it to the egg yolk paste, stir it evenly with the J-shaped method, and then pour it into the remaining egg yolk paste to continue mixing.
Step 8 . Mix well and pour into the mold. Shake gently for three times to make bubbles. Put it into the oven preheated at 150 degrees, bake at 150 degrees for 25~30 minutes, and turn to 170 degrees for about 25 minutes. If the surface is too fast last time, tin foil can be quickly covered. After taking it out, quickly buckle it back to cool, and then take it out!
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