1. Separate 6 eggs, egg whites and egg yolks into two oil- and water-free containers. Put milk, and oil in the bowl containing the egg yolks. Shake the bowl to let the oil wrap the eggs to prevent contact with air. For the egg whites, use a whisk at low speed until bubbles are formed, add one-third of the sugar, and beat at high speed until there are small hooks when lifted, and the egg whites turn into bright colors, and then put in two-thirds of the previous, high speed Stir it until it feels like resistance, add the last third and corn flour, and send it at low speed until the hook is obvious.
2. Beat the egg yolk bowl with a manual whisk until the oil and water do not separate, put in the sieved low powder, and stir evenly. Do not over-mix to avoid gluten.
3. Preheat the oven to 165°C up and down. Put one-third of the egg whites into the egg yolk paste, stir with a spatula, do not stir, just if there is no egg whites, add the stirred batter to the remaining egg whites and stir evenly
4. Pour the batter into an 8-inch mold and shake it lightly twice, not to overdo it, so as not to get air into the bottom, and finally the cake collapses. It’s good if the batter takes up seven to eight percent of the mold. If there is excess, bake a paper cup. If there are bubbles on the surface, use a toothpick to draw a circle to remove, put it in the second-to-last layer of the oven, and heat up and down at 165°C for 45 minutes.
5. The baked cake is inserted into the middle with a toothpick. If there is no batter, it means it is cooked. Take it out with heat-insulating gloves, beat it twice 20cm from the ground, and then buckle it on the cooling rack for 2 hours before demoulding.
6. Put the clean eggbeater and whipped cream in the refrigerator for 1 hour, then add sugar and beat until the lines are clear.
7. Cut the unmolded chiffon into three discs, spread cream in the middle, spread evenly on the top and the surroundings, and finally decorate the flowers, put the fruits and shapes as you like
Tips:At the beginning, I will be in a hurry, and I will become proficient in doing it a few times.
Everyone’s oven temperature is different, pay attention to the temperature
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
