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1. Prepare two water-free and oil-free basins, put the egg whites and egg yolks separately, weigh all the ingredients and set aside
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2. Put 10g of sugar into the egg yolk and mix well, add corn oil and mix well, add milk and mix well to make it blend well.
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3. Sift in low-gluten flour
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4. Use a cross-drawing method to stir until there are no particles, and must not stir in a circular motion (circular stirring of the batter will affect the effect)
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5. This is the mixed batter and set aside for later use (this time you can add vanilla extract, if you don’t like it, you can leave it alone)
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6. Put a few drops of lemon juice into the egg white (the egg white with lemon juice is easier to pass) when the egg white hits the fisheye bubble in the picture, pour the sugar (the sugar should be put in three times)
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7. Add the second granulated sugar when it reaches this state
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8. When the picture is in the state, add the remaining sugar and continue to beat (this time you can lift the preheating oven)
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9. The egg whites are just fine when you lift the whisk with small stiff corners
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10. Take one-third of the meringue and add it to the egg yolk paste and stir quickly evenly with a stir-frying technique (be sure not to stir in a circular motion, the circular stirring will defoam the egg whites, and the cake will shrink in this way)
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11. Pour the beaten egg yolk paste into the meringue bowl and mix quickly and evenly
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12. Put it into the mold, shake it left and right with your hands to make it level, then knock down a few times to shake out the air inside
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13. Heat the oven up and down at 140 degrees for about 50 minutes in the middle level (the time depends on the temperature of each oven). Do not open the oven door and observe outside for forty minutes. (If the color is serious, you can cover with tin foil). You can use a toothpick before going out of the pan. Tie the inside of the cake to see if there is any batter coming out (If the batter is brought out, it means that the batter is still unripe, so continue to bake. The toothpick is clean to prove that the cake is cooked) The baked cake should be buckled upside down and let cool immediately after being dropped twice.
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14. This is the cake that has been cooled
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15. When the cake is taken out, there is no shrinkage and no pudding layer.
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16. In a long-winded sentence, if you want a good-looking cake, you must pick it up with your bare hands. The cake is beautiful with less scum.
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Tips:In summary, the key to success in making Chiffon is that the egg whites are not in place, and it is also necessary to prepare an oven thermometer if you do not have a good grasp of the temperature of your own oven! I hope all babies can make the perfect chiffon cake in their hearts
