1. Collection of ingredients.
2. Separate egg white and protein, and the basin should be clean and free of water and oil.
3. Add white sugar to the egg yolk and stir with a manual whisk until it is completely emulsified.
4. Add corn oil in portions and stir until combined.
5. Add milk and stir well.
6. Sift in low-gluten flour.
7. Mix well by turning, and set aside for later use.
8. Next, start to beat the egg whites (you can preheat the oven at this time). This step is also the key to success. Add sugar in three times. First add a few drops of lemon juice to the egg whites, use an electric whisk to beat at high speed, add one third of the white sugar to continue whipping when large and thick bubbles appear, add a second time when the meringue is fine and continue to beat , Add the remaining sugar when whipping until there are slight lines, and continue to beat until there are obvious lines. When the whisk has obvious resistance, change to low speed whipping until two straight sharp corners can be pulled out.
9. Take one-third of the meringue and add it to the egg yolk paste, stir evenly with a hanging knife.
10. Then pour the mixed egg yolk paste back into the meringue, and quickly stir evenly with a T-shaped technique.
11. The table flower bag should be prepared in advance and placed in a tall cup for easy pour into the egg batter, as shown in the picture.
12. A total of twelve cups should also be prepared in advance. Cut the front opening of the flower bag and squeeze it into the cake cup about eight to nine minutes full.
13. Sprinkle with white sesame seeds.
14. Put it in the preheated oven, the second to last floor. Heat up and down at 150 degrees and bake for 50 minutes.
15. This is how it will be baked for about twenty minutes.
16. Some fall back after baking.
17. You can enjoy it after letting cool.
Tips:This is the method of chiffon cakes. The small cakes are soft and sweet. Be sure to read the steps before making them. Make preparations. The table flower bags and cake cups must be prepared in advance. You will be busy looking for it now to avoid the cake. The paste will defoam, and the meringue must be in place to prevent it from collapsing.
