1. Stir the egg yolk and 12g sugar evenly. Divide the salad oil and milk into the egg yolk liquid alternately 2 to 3 times. Use a whisk to beat each time until it is completely combined before adding the next liquid.
2. Finally, sift low-gluten flour into the egg yolk paste, mix well until there are no obvious powder particles, cover with plastic wrap and set aside.
3. Preheat the oven to 190°C.
4. Add sugar to the egg whites in 3 times and beat with an electric whisk until dry and foamy.
5. Dig 1/3 of the meringue into the egg yolk paste of 2. Mix gently, then pour back into the meringue, add the tea leaves in the tea bag, cut and mix evenly with a spatula, then pour it into the mold for about 5-6 minutes Full, drop the mold to shake out the larger bubbles.
6. Pour 2 cm high water into the baking pan; wrap the mold with aluminum foil and place it in the baking pan (water bath method). Put it in an oven that has been preheated to 190°C, immediately adjust the temperature to 170°C and bake for 25 minutes.
7. Cover the surface with parchment paper and bake for 5 minutes.
8. After taking it out, first lift the mold down and knock it on the table top, then immediately buckle it upside down and let it cool.
9. Let it cool completely, then demould it, and then cut it into pieces for consumption.
10. I personally think that the chiffon cake baked in this mold makes people look delicious^^
11. .
Tips:If you don’t want to make an extra egg white (only use 3), it’s okay, but it doesn’t grow so tall.
