Chiffon Cake
1.
Separate the egg white and egg yolk
2.
Mix the milk with corn oil until no oil stars are visible, then add the egg yolk and stir evenly, then add low-gluten flour and stir evenly (do not move in one direction, it will become gluten)
3.
Beat the egg whites with a whisk until foaming, add 1/3 of the sugar and continue whisking until the egg whites are whitish, then add half of the sugar to beat until the egg whites become creamy, and then add the remaining sugar to beat until the egg white is textured. The egg white will not fall off
4.
Preheat the oven at 130°C for 5 minutes. The mixed egg yolk paste is added to the whipped egg whites in three times and mixed well. After mixing, pour it into the baking tray and vibrate to remove air bubbles. Bake at 130°C for 40 minutes on the upper and lower heat of the oven. Be careful not to bake the surface of the cake. Cover with tin foil and continue to bake for 40 minutes. (The baking time of different ovens will be somewhat different)
5.
After the cake is baked, it is cold and then taken off the plate. I didn't put any cream on it, just add the fruit decoration that I like.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
