1. Egg yolk paste: 4 egg yolks, 90g low-gluten flour, 20g white sugar, 50g corn oil, 50g water. Protein paste: 4 egg whites, 60g white sugar. Sandwich material: 110g animal cream, 10g white sugar Decoration material: prepare ingredients for chocolate chips, first separate the yolk and white of the egg
2. Add sugar to the egg yolk and stir until the volume is enlarged, the state is thick, and the color becomes lighter.
3. Add corn oil (or odorless vegetable oil such as sunflower oil) in three times. Each time it is added, use a whisk until it is evenly mixed before adding it again. The egg yolk after adding corn oil is still thick (this step is the emulsification of egg yolk and oil). Add water (or milk) and stir gently
4. Sift the low-gluten flour into the egg yolk three times
5. Stir evenly with a rubber spatula to form an egg yolk batter. Put the mixed egg yolk batter aside and set aside
6. The egg white bowl needs to be oil-free and water-free. Add 3 drops of lemon juice
7. Add 1/3 of the fine sugar when the egg whites are sent to the fisheye bubble state. Continue to beat and add the remaining sugar in two batches. Finally, the egg whites are sent to a wet foaming state (after lifting the whisk, the egg whites are pulled out of the curved sharp corners)
8. Put 1/3 of the egg whites into a bowl of egg yolks, and stir evenly (from the bottom up, do not stir in circles). Put another 1/3 of the egg whites into the egg yolk bowl and continue to mix evenly
9. Pour the well-mixed batter into the remaining egg whites, and stir again to make a chiffon cake batter
10. Pour the batter into a baking pan lined with tin foil or greased paper, smooth it, and shake it vigorously to let the big bubbles inside the batter escape
11. Put the baking pan into the preheated 180 degree oven and bake for 15-20 minutes until the surface is golden
12. Prepare a new piece of tin foil or grease paper, pour the cake on top, and remove the tin foil or grease paper from the cake while it is hot. Now the bottom of the cake is facing up
13. Prepare 100 grams of animal cream, add 10 grams of sugar, and whip into a stable state with small sharp corners.
14. Smear cream
15. As shown in the picture
16. decoration
Tips:After the cake is cold, apply cream again.
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