8 inch chiffon cake

Overview

I hope to continue to be kind and be a happy foodie~~~

Material preparation
Separate egg whites and yolks in a water-free and oil-free basin
Add oil, milk sugar
After stirring, sift in the flour
Stir into a particle-free egg yolk paste and set aside
Add a few drops of lemon juice to the egg whites, beat at low speed until fish-eye shape is added and add the sugar. Add the sugar in three batches
Whip the egg whites into dry peaks with small hooks and resistance
First add a portion of the meringue and egg yolk paste and mix quickly and evenly, just like cooking. Do not stir to avoid defoaming
Then pour all the batter into the meringue and mix evenly
Pour into an 8-inch mold to knock out air bubbles, and preheat the oven to 180 degrees
Pour a small bowl of water into the bottom baking pan, bake the middle and lower pans at 150 degrees for 50 minutes
After taking it out of the oven, turn it upside down on a baking sheet and let it cool completely before removing it from the mold
Finished product pictures