1. Soil eggs
2. Separate egg whites and yolks
3. Whisk the egg yolks evenly with a manual whisk
4. Add salad oil and beat evenly
5. Add pure milk and beat evenly
6. Add soft sugar and beat evenly
7. Add salt and beat well
8. Sift in low-gluten flour
9. Mix well with zigzag
10. Stir into a fine egg yolk paste without particles
11. Put the egg white into the blender
12. Stir to make a large bubble and add one-third of the white sugar
13. Stir until grainy, then add one-third of white sugar
14. Stir until moist foaming and add the remaining white sugar
15. Stir until dry foaming (not deformed upside down as fine as cream)
16. (Preheat the oven at 170 degrees for 10 minutes) Add one-third of the egg white paste until the egg yolk paste is evenly stirred up and down...Add another third and stir up and down evenly... Add all the egg yolk paste and mix up and down evenly...
17. Pour the mixture into the chiffon cake mould...
18. Knock the mold hard on the table a few times to knock out the big bubbles in the paste... into the oven
19. Bake at 170°C for 20 minutes...Turn to 150°C and bake for 30 minutes...Take it out immediately and let it cool on the grill
20. Let cool thoroughly and cut into pieces
21. Finished product
22. Finished product
23. Ready to eat
