Name: #aca Baking Star Competition# Eight-inch Duck Egg Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 53g Low powder; 20g (for egg yolk) Cotton white sugar; 3 pcs Duck eggs; 45g (can use fine sugar) For raffinose protein; 30g Corn oil; 35g milk; 2 drops Vanilla extract; 10g corn starch; A few drops White vinegar; 0.5g salt

#aca Baking Star Competition# Eight-inch Duck Egg Chiffon Cake

1. Prepare the materials

2. Separate the white and egg yolk and put them in an oil-free and water-free container

3. 35g milk (you can replace it with water) 30g corn oil, 20 sugar, 0.5g salt, two drops of vanilla extract. Pour these ingredients into the egg yolk one by one and stir evenly with a spatula until completely dissolved.

4. Pour in the sifted flour and cornstarch

5. Stir evenly until there are no particles

6. Pour the right amount of white vinegar into the egg whites

7. Use an electric whisk in the first gear to beat the big bubbles to one-third of the sugar

8. Accelerate the whisk to gear 3, and quickly draw a large circle on the inside of the basin while beating. Gradually add the remaining sugar in two portions, and beat until the egg whites harden to pull out short, upright sharp corners. Preheat the oven to 150 degrees

9. Pour one-third of the egg whites into the egg yolks and stir until evenly. Add the rest in two portions and mix for a fine and thick consistency

10. Pour it into the mold and shake it a few times to shake out the large bubbles inside. Use a toothpick to puncture the bubble. Then smooth the surface with a squeegee.