1. Make the chiffon cake body first, and separate the egg white and the yolk
2. Stir evenly in the meringue container
3. Stir the egg yolks, add milk, vegetable oil, salt and 30 grams of sugar, mix well, sift into low-gluten flour
4. Stir thoroughly
5. Add the remaining sugar to the egg whites three times and add a few drops of lemon juice at the same time. Use an electric whisk to beat the egg whites into a dry foam.
6. Take one-third of the meringue and egg yolk liquid and mix evenly, then take one-third of the meringue and put it in the egg yolk liquid and mix
7. Put it into the mold to shake out big bubbles
8. Preheat the oven to 150 degrees, put the mold in the lower and middle of the oven, bake on the upper and lower fire for 20 minutes, and bake at 170 degrees for 25 minutes. Bake, take out the inverted button, let cool and demould
9. Divide the baked cake into 3 slices, use 2 slices
10. Whipped cream and sugar
11. Spread a piece of cake with cream and smooth it, then take another piece of cake to cover it with cream and smooth it
12. Use the eight-tooth mouth to decorate the squeezed flowers at will, and the fruit in the middle is also beautiful
Tips:There is no difficulty. After the chiffon is roasted, you can just squeeze the mouthpiece directly, and you can choose any kind of fruit.
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