1. Prepare two oil-free and water-free stainless steel basins. The refrigerated eggs are separated from egg whites and egg yolks. The low-gluten flour, milk, corn oil and fine sugar are weighed, and the low-gluten flour is sieved. Add milk, corn oil and 10 grams of caster sugar to one of the bowls.
2. Beat with egg until the oil and milk are mixed.
3. Add egg yolk and 10 grams of caster sugar.
4. Beat the egg yolks and stir until the sugar is completely melted and the egg yolk liquid is in an emulsified state.
5. Add the sifted low-gluten flour.
6. Stir evenly with egg yolk, the egg yolk paste is in a fine and particle-free state. Avoid drawing circles in the same direction, otherwise it is easy to get ribs. Set aside for later use.
7. In another bowl, add the separated egg whites and add a few drops of white vinegar.
8. First use an electric whisk at medium speed until fisheye bubbles are formed, then add one-third of the fine sugar.
9. When the meringue has slightly sharp corners, add a second time of caster sugar.
10. Add the remaining fine sugar when the shape of the meringue is more erect.
11. Dispatch at a low speed to the state of rigid foaming.
12. First add one-third of the meringue to the egg yolk paste. At the same time, preheat the oven and turn it to 160 degrees to start preheating.
13. Cut and mix evenly with a spatula.
14. Add the second meringue, cut and mix evenly.
15. Pour the mixed egg yolk paste into the remaining meringue.
16. Cut and mix evenly, showing a fine batter state.
17. Distribute the batter evenly into the mold, shake off the large bubbles, and put it in the baking pan.
18. Put it in the preheated oven, the middle and lower layer, and bake at 130 degrees for 40 minutes.
19. After the baking is over, shake the mold out of the oven, then immediately buckle it upside down on the grill and let it cool.
20. After demolding, the organization is great!
21. Habitual posing, beautiful 😄
22. Put it into the packaging bag and keep it sealed. It can be stored in the refrigerator in hot weather.
Tips:1. The egg whites must be in place.
2. Pay attention to the cutting and mixing technique. I turn the pot with my left hand, and I use the spatula in my right hand to stir from the bottom and mix again. Novices can watch the video of Tianyue and Junzhi chiffon cakes.
3. The cake must be completely cooled and demoulded, otherwise it is easy to shrink the waist.
4. The baking temperature is adjusted according to your own oven, and the temperature is different for different ovens. Chiffon is suitable for low-temperature baking.
5. Try not to open the oven door during cake baking.
