1. Prepare the raw materials used.
2. Separate the egg white and the yolk, pour the milk and corn oil into the egg yolk bowl, and mix it evenly with a manual whisk.
3. Sift the low flour into the egg yolk paste, and mix the egg yolk paste with the low flour using a figure-eight technique.
4. Use a rubber spatula to wipe out some low-powder particles in the egg yolk paste in the pot and put aside for later use (cover the pot with plastic wrap to prevent the surface of the egg yolk paste from drying out).
5. Beat the egg whites into a clean basin with no water and no oil, add a few drops of lemon juice to make a big fish eye bubble, then add 90 grams of sugar in three times; for the first relatively large fish eye bubble, add the second very fine foam When adding the third egg white to beat to a slight texture, add
6. Beat the egg whites until there are clear lines, and lift up the dry foaming state of the egg beater with a small vertical triangle (be careful not to beat it)
7. Take 1/3 of the egg white paste and mix with the egg yolk paste (use a figure-eight technique or gently stir from the bottom to the top, do not stir in circles.)
8. Mix the remaining egg white paste twice with the egg yolk paste.
9. Pour half of the batter into the mold and sprinkle the dried fruits evenly.
10. Pour in the remaining batter and knock a few times on the counter to shake out the big bubbles in the batter.
11. Preheat the oven in advance, 145 degrees, bake the middle and lower layers for 50-60 minutes. (The temperature of my oven is too high) After the test is completed, take out the inverted button and let it cool and demould.
12. A bit sticky.
Tips:1 This chiffon cake has all the white sugar added to the egg whites.
2 Dried fruits are free to put whatever you have at home.
3 The dry foaming state must not be over-headed, otherwise the protein will be useless, so stop and check several times in the middle.
