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 and corn oil to one of the bowls.
2. Beat with egg until the oil and milk are mixed.
3. Add egg yolks.
4. Beat the egg yolks and stir until the egg yolk is emulsified.
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. Turn to a low speed and send it 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 to 190 to start preheating.
13. Pump and stir well by hand.
14. Add the second meringue and use a spatula to cut and mix evenly. Pour the mixed egg yolk paste into the remaining meringue.
15. Cut and mix evenly, showing a fine batter state.
16. Put the batter into the piping bag, cut a small mouth, and evenly distribute it into the paper cup. It is about seven or eighth full, and then put it into the baking dish, shake it a few times to shake off the bubbles in the batter.
17. Put it into the preheated oven in advance, the middle and lower layer, and bake at 160 degrees for 35 minutes, then out of the oven, shake the mold.
18. Put it on the grill to cool down and store it in a fresh-keeping box. By the way, put it for a photo😄
19. The cake organization is very delicate 😊
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 baking temperature is adjusted according to your own oven, and the temperature is different for different ovens. 4. Try not to open the oven door during cake baking. 5. The size of the paper cup I use is 5.0x3.9cm.
