Chiffon Cake
Introduction:
"Make a base for my husband's birthday cake in advance"
Production steps:
Step 1: prepare materials and tools
Step 2: divide the egg into two pots: yolk and egg white. Add 40g sugar to the yolk and beat it with egg beater until white
Step 3: add 60g oil in three times and mix well with scraper
Step 4: add 60g milk and mix well with shovel
Step 5: sift the flour and mix well with a shovel
Step 6: add 80 g sugar into the protein twice, and beat with egg beater
Step 7: hit the chopsticks until they don't fall down
Step 8: add the whipped protein into the prepared egg paste in three times, mix well with a shovel, stir fry in a stir frying posture, do not draw a circle, shake up and down for a few times to exhaust
Step 9: it's out of the oven
Step 10: release the mold on a cup
Step 11: smooth and soft
Materials required:
Low powder: 100g
Salad oil: 60g
Milk: 60g
Sugar: 120g
Salt: 1 / 2 spoon
Baking powder: 1 / 2 spoon
Note: the egg white and yolk should be absolutely separated. If the egg white is stuck with the yolk, it will be very difficult to pass. The sieve must be bought
Production difficulty: unknown
Process: Baking
Production time: three quarters of an hour
Taste: milk flavor
Chinese PinYin : Qi Feng Dan Gao
Chiffon Cake
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