1. Separate the white and egg yolk and put them into two basins, which must be oil-free and water-free.
2. Add a few drops of lemon juice to the egg whites, add 25 grams of powdered sugar in three times, and beat with an electric whisk until dry and foamy. At the same time, the oven starts to preheat about 150 degrees. (Because I have a lot of powdered sugar in my house, the powdered sugar I use is normal granulated sugar).
3. Hit this state, small sharp corners or small hooks. But be careful not to beat it, don't beat the egg whites into lumps.
4. Pour milk and 5 grams of powdered sugar into the egg yolk bowl.
5. The egg whisk that has just been beaten does not need to be washed and beats at low speed for about 30 seconds to mix the egg yolk and milk evenly.
6. Then sift in low-gluten flour.
7. First use a spatula to cut and mix it slightly, so that the flour will not fly around with the whisk behind.
8. After tens of seconds with a whisk, there will be almost no flour particles.
9. Add 1/3 of the beaten egg yolk paste to the egg yolk paste and mix well.
10. Mix it like this.
11. Pour all the egg yolk paste back into the egg white paste and mix well.
12. The mixed cake batter is more viscous but still runny.
13. Slowly pour the cake batter into a 6-inch chiffon mold and shake it lightly to produce large bubbles.
14. Put the mold into the lower layer of the oven and heat up and down at 150 degrees for about 45 minutes. Please adjust the specific temperature and time according to your own oven. After the cake is out of the oven, shake it a few times and let it cool down.
15. After cooling, demould, cut into pieces and plate.
Tips:1. The protein basin must be oil-free and water-free.
2. The general chiffon method is to beat the egg yolk first and then the egg whites. I am lazy. I beat the egg whites first and then directly beat the egg yolks with a whisk. It doesn’t take a long time. Stir it well. Very quickly, the first egg whites are beaten to the wrong side. For dryness, as long as it is sent well, it is not afraid of defoaming. Novices do not recommend trying my method at the beginning.
3. Pay attention to the egg whites to be dry, small hooks or small sharp corners. Don't over beat the egg whites into a lump, it is difficult to mix well.
