1. Separate the five egg whites from the yolks (the bowl containing the egg whites should be clean, oil-free and water-free) and put 20 grams of sugar into it (please forgive me for being lazy again, or proceed directly on the scale)
2. Pour 50 grams of milk and stir well
3. Pour in 40 grams of corn oil and stir well
4. Sift the flour into the egg yolk paste (you don't need to sift in 100 grams at a time, I usually sift in 90 grams first, and then decide whether to add flour according to the state of the egg yolk paste)
5. Stirred egg yolk paste (I went through the sieve again, when did I have such a problem, but I feel that the sieve is not delicate, I can really find work for myself 😂)
6. Now start to beat the egg whites and add a few drops of white vinegar (you can also use lemon juice if you have lemon juice, I only have white vinegar in my house).
7. Add the second sugar when it has a slight texture
8. When the texture is clear, add the third sugar
9. Finally, the egg whites should be beaten until the short hooks of the egg beater are lifted, and the egg whites will be beaten.
10. Take about one-third of the egg whites and mix well in a bowl of egg yolk paste
11. Pour back into the egg white bowl and mix evenly
12. Pour the mixed cake batter into the mold (shake twice before putting it in the preheated oven)
13. My oven uses 130 degrees, 60 minutes
14. After it’s out of the oven, shake it twice, and then it’s buckled immediately.
15. It can be demoulded after it has cooled down completely (there is no demoulding knife, which is a bit ugly)
16. Cut open and look inside, it's actually not very successful, it's a bit defoaming, and I will continue to work hard next time 💪
Tips:I failed to make Chiffon myself many times before I succeeded. I have summarized a few experiences: 1. When baking chiffon cakes, do not turn on the oven halfway (I failed several times because I turned on the oven to check the results) 2. Egg whites It must be sent in place 3. The success rate of low-temperature roasting chiffon is higher.
