#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.
11.
Put it into the oven at 150 degrees for 35 minutes. The specific temperature is based on your own oven
12.
There is no cracking! After baking, take it out and drop it vertically to exhaust.
13.
Upside down on the Internet. Demould after cooling
14.
Scrape a circle along the inside of the mold with a knife to facilitate demolding.
15.
It's nice to cut it open
16.
Tear another piece
17.
Finished product
