Caramel Chiffon
1.
First, boil the caramel liquid, pour the white sugar and water in the ingredients into a small pot.
2.
Cook until the zoom sugar is brown, turn off the heat, pour in hot water and mix well.
3.
After the caramel has cooled down, weigh out 30g of mixed corn oil and stir evenly, then sift into the low powder, mark the z-shape and stir until there is no dry powder, then add the egg yolk and stir evenly.
4.
The egg whites are added three times with fine sugar and beaten with an electric whisk until small upright corners appear.
5.
Then mix the meringue and the egg yolk paste, remember to stir and stir, the speed should be fast.
6.
Pour it into the mold and shake it lightly, put it in the oven at 160 degrees for about 25 minutes.
7.
Hand demoulding by hand.
8.
Enjoy a lazy afternoon.
Tips:
1. When making caramel liquid, remember not to be scalded by boiling water (with protective gloves)
2. The egg yolk paste must be stirred until there is no dry powder. Pay attention to the state diagram of the meringue. There is basically no problem with the state diagram. The two must be mixed quickly
3. Manual demolding is actually very simple, just pull along the periphery of the mold.
