1. Separate egg white and egg yolk, each egg is about 65 grams.
2. Add 26 grams of sugar to the egg yolk and stir well.
3. Add water and oil to the egg yolk and stir well.
4. Stir until the water and oil are completely combined.
5. After sieving twice, add the low flour to the egg yolk, mix well, don't draw circles.
6. The egg yolk paste is ready.
7. The egg whites are beaten with sugar in 3 times, and the egg whites are beaten until large bubbles with 22 grams of sugar.
8. Then beat until fine foam and add 22 grams of sugar.
9. Continue to beat until the lines add 22 grams of sugar.
10. Dispatch until the whisk has a slightly curved sharp corner.
11. Add the egg whites to the egg yolk paste 3 times and mix well.
12. The chiffon cake batter is ready.
13. The egg yolks are scattered into the piping bag.
14. Pour the cake batter into the baking pan, squeeze the egg yolk diagonally in a straight line.
15. Use a chopstick to pull out the pattern, as shown in the picture.
16. Preheat the oven at 175 degrees and bake it for about 20 minutes.
17. Cut into pieces.
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