10 Inch Chiffon

10 Inch Chiffon

1. Prepare the ingredients, milk, corn oil, and sugar.

2. Stir the milk, oil, and sugar with a whisk until the sugar melts and the milk oil is emulsified.

3. Pour the low powder through a sieve.

4. Use a whisk to draw z and stir until the powder is low and there are no particles.

5. Separate the egg yolks and egg whites in your favorite way. The egg whites are water-free and oil-free. There should be no trace of egg yolk liquid in the egg whites. Pour the egg yolks into the batter and stir evenly. Don't draw circles.

6. Stir well and set aside.

7. Preheat the oven at 150 degrees, add a few drops of white vinegar to the egg whites, and add one-third of the white sugar when you hit the big fish eyes with an electric whisk.

8. When the big bubble turns into a small bubble, add one-third of the white sugar and continue to whip. When the meringue starts to be delicate, pour the remaining one-third of the white sugar, and continue to whip with the low-medium grade.

9. Just leave it until it's wet and hard.

10. Take one-third of the meringue and put it in the egg batter, and mix well.

11. Add another third of the meringue to the egg batter and mix well.

12. Then pour the egg batter into the meringue basin and mix well. Remember to be quick and light throughout the whole process. Do not stir the whole liquid in a circular manner.

13. The finished batter was poured into the mold from a height of 10 cm, and then dropped a few times to shake out the bubbles, and quickly put it into the preheated oven, my ACA 32-liter oven, and put it on the lower level.

14. Remember to observe in the last 20 minutes. If the surface is stained well, you can cover it with tin foil. Remember to open the quick cover and close the oven door.

15. After baking, take it out quickly, shake out the heat, and buckle for 2 hours. It must be cooled thoroughly before it can be demoulded.