Since I learned this chiffon cake on the Internet and improved it a little, not only my family, but my friends around me like it very much. And it's simple materials are also very common If you like to bake It goes without saying Materials must be available at home

Then now I will teach you how to make this chiffon cake

[The following ingredients are suitable for six small cakes, if you want to make twelve, directlydoubleJust do it]

Corn Oil:18g

Low-gluten flour:32g

Milk:18g

Egg whites:2

yolk:2

White sugar:24g(protein)  10g(yolk)

1⃣️ The first step is to separate the eggs

Divide the egg whites into a clean, water-free and oil-free bowl, then start whisking the egg whites

[Recommended Low-Medium-High-low to beat the egg whites, this will reduce the Excessive bubbles]

If you only make six small cakes You can use a hand-held egg beater, It will be more convenient But if you do dozens of them at a time like me, if you have the conditions It is recommended to use a kitchen machine, otherwise the hands will be very tired.

2⃣️ While the egg whites are whisked on low speed to large bubbles, add span>1/3 caster sugar Switch to medium speed

When the egg whites are whisked to small bubbles, add the rest1/2 White sugar , switch to high speed

When the egg whites are whipped until patterns appear, add all the remaining white sugar, and change to low speed

Whip until the egg whites are moist and foamy When I lift it, 1cmSmall hooks on the left and right Just fine

Whipping the egg whites is very important because it determines the texture of your cake So be sure to beat the protein with patience

[The cake I just made a few days ago, I didn't take a picture of the process Now All processes are network diagrams just to give you a concept, next time I do it myself, I will take pictures and replace the network Figure]

Let's deal with the egg yolks

1⃣️Add the sugar to the egg yolks at one time and mix well with a mixer

2⃣️Add corn oil and milk Stir well with a mixer

3⃣️Three times Sift the low-gluten flour into the egg yolk paste, stirring well after each sieve

[Sifting is for better taste So this step is very important]

Now add a third of the meringue to the egg yolk batter span>

Mix well with a stirring technique

[Stir method:Take a spatula and cook like a vegetable Copy the yolk paste from the bottom Then turn the plate at the same time can't draw a circle < span class="s5">Otherwise the protein will be defoamed]

Pour the mixed paste into the meringue and stir again Stir well by hand, evenly refers to smooth and invisible meringue Do not over-mix, otherwise it will defoaming

This is the time to start preheating the oven

160 C or 320 F Temperature

Get out the ingredients you want to add to the mini cakes

Examples shredded coconut, chocolate, raisins etc

The choice of materials is very free Add what you want 

The original taste is delicious without adding anything

Take outmuffinmodel and place a small paper cup on it

Pour the batter first if you want a different flavor2/3Infeed cup, then add material on top, and finally cover with 1/3batter

If you want the original flavor, just add the batter directly to the paper cup

🔔The batter can't be filled to the fullest, it's enough, because it will expand in the oven< /p>

1⃣️Shake a few times on the table to remove air bubbles from the batter

2⃣️Place the small cakes in the preheated oven, 30 span>minutes

3⃣️Then you can enjoy the fragrant chiffon cakes~

If there is something you don’t understand or don’t understand, feel free to leave a message in the comment area I will share my experience and lessons with everyone!