1. Prepare all the ingredients and preheat the oven up and down at 180 degrees
2. Separate egg yolk and egg white, beat egg yolk, add milk, stir well
3. Add corn oil and mix well
4. Sift in low-gluten flour, stir evenly with egg custard (do not draw circles to avoid gluten)
5. Add salt, pork floss, green onion, and mix well
6. Whip the egg whites, add 1/3 fine sugar when the fish-eye bubbles are formed, and continue to whip
7. Beat until all white and the egg whites become slightly more delicate, add half of the remaining fine sugar, and continue to beat
8. Whip until the egg whites have lines, add the remaining fine sugar and continue to whip
9. Just send it to hard foam
10. Take 1/3 of the egg white and add it to the egg yolk paste and mix well
11. Pour into the remaining egg whites and continue to mix evenly
12. Pour the evenly reproduced batter into the mold and shake it lightly to produce large bubbles
13. Put it in the preheated oven and bake at 170 degrees for about 35 minutes
14. After roasting, take it out and gently drop it twice and let it cool down.
15. Demold
16. Da La ~ ~ Finished product
17. It's also good for breakfast~
Tips:1. The egg whites must be sent in a water-free and oil-free container.
2. Salt cannot be added, it can be increased or decreased according to personal taste.
2. I use Yangchen 6-inch hollow non-stick molds to make chiffon cakes. As long as the egg whites are beaten well, they can be baked thoroughly, so there is no need to worry about climbing or collapse.
3. The oven temperature and time given are for reference only, and need to be adjusted according to the situation of the oven.
