描述：戚風蛋糕其實怎麼做都好吃，就算用電鍋烤的也細膩綿密是好吃的味道，但是如果用來做蛋糕坯，我們就希望它能夠更堅挺一點，我的烤箱是很早買的小烤箱，最開始做的時候高火短時間烤制，烤糊，塌腰，中間不熟各種狀況。這個菜譜是在小烤箱的角度做的調整，兩百元烤箱也能做出完美的戚風蛋糕。
1. Prepare the ingredients, I have three eggs here with a yellow double, and there are four egg yolks.
2. Flour powdered sugar corn oil stirred, no matter how you mix here, the flour and oil will not be glutened.
3. Add milk and stir the eggs in a Z-shape, which can effectively avoid gluten, and at the same time, the egg batter is more delicate and has no pimples.
4. Beat the egg whites, add the powdered sugar in three times to appear fisheye bubbles, add the powdered sugar for the first time, all white, add the powdered sugar for the second time, and finally the lines will appear and disappear immediately, and add the powdered sugar for the third time.
5. Continue beating until the whisk is lifted and the sharp corners appear as shown in the picture above.
3. Preheat the oven at 0 degrees, add 0/0 egg whites to the egg yolk paste at the same time, stir well in a zigzag shape, and the ready mix can avoid most of the egg whites from foaming. After mixing evenly, pour the egg batter into the remaining egg whites, and mix evenly with the bottom upwards, which can reduce defoaming.
80. Fill the film, scrape the skin, shake out large bubbles, put it in the middle layer of the oven or the middle and lower layers of the oven and bake at 0 degrees for 0 minutes, my oven is relatively small, in order not to make the upper skin too thick, I put it in the middle and lower layers.
8. Immediately after baking, buckle upside down, completely cool and then demold, good chiffon cake is very elastic, can be demolded with bare hands, and can be pressed at will to rebound.
9. Demoulding
Tips:
Be sure to demold after being completely cooled, the cake will collapse in advance, and the temper of everyone's oven is different, so adjust the temperature according to the situation of your oven.