Cooking Steps

1. 

   Step1:Material collection. Mix low gluten flour and baking powder, sift them and set aside.

2. 

   Step2:Egg white and yolk are separated in two clean, water free and oil-free basins.

3. 

   Step3:Add 20g of fine sugar to the yolk. Beat with an egg beater until the sugar melts. Add salad oil or corn oil three times. Wait until the yolk and the oil are completely combined before adding the next time. Finally, add 50g of milk and beat evenly. You can also add a few drops of vanilla essence. The fragrance is more abundant.

4. 

   Step4:Add the sifted low gluten flour and baking powder to the yolk paste. Stir with a scraper until the batter is fine and free of particles. Avoid the flour gluten caused by excessive beating. Be quick and gentle. Mix and set aside.

5. 

   Step5:Add a few drops of lemon juice to the protein. I also add 1g of salt. It's to make the sugar taste more sweet. Then use the electric beater to stir evenly. Add 60g sugar in three times. When you pull the beater, there is such a small sharp angle in the upright state, that is, the hard foaming state. Lemon juice is to make the protein foam more stable. If not, a small amount of Tata powder can be added.

6. 

   Step6:Add one third of the batter into the yolk batter. Mix gently and quickly with the mixing method. Then pour all the batter back into the batter. Still mix with the mixing method. Do not circle the batter to avoid defoaming. Similar to the action of stir frying or turning over a book, just copy the bottom and turn over. In fact, as long as the degree of protein is enough, it will not be very serious.

7. 

   Step7:Pour the batter into the eight inch round Qifeng mould. Use a scraper to smooth the surface. Shake it hard to get out the big bubbles inside. Put it into the pre heated oven. 170 ℃ for 60 minutes. The oven conditions are different. Please adjust the temperature and time according to your own oven temper. I usually start warming up the oven when I'm halfway through the meal. It's just time. Hee hee.

8. 

   Step8:Chiffon cake is as like as two peas. When the cake is removed, it is immediately cooled. It is the bottom of the cake. The second one is not the two. It is the same process and material. The photo is the last one. This time, it was noticed that time did not crack.

9. 

   Step9:When baking the cake, the fruit layer of the cake is prepared by the way. It is still surrounded by cherrie

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