1. Prepare the ingredients and dig out the passion fruit with the seeds
2. Separate the egg yolk and egg whites, pour the milk into the egg yolk
3. Put corn oil into the egg yolk and stir until there are no oil beads
4. Add passion fruit pulp
5. Sift to remove low flour
6. Stir until no particles
7. Put a few drops of white vinegar into the egg whites, pour in white sugar in batches, and prepare to beat the egg white
8. Pour the sugar again and continue to beat
9. Finally, pour one-third of the sugar and continue to beat
10. Hit a small right angle
11. Divide half of the egg whites into the egg yolk, mix well
12. Then mix all the egg yolks and egg whites and mix well
13. You must go up and down, don’t draw circles
14. Pour into the mold, shake out bubbles, 150 degrees, about 50 minutes
15. Out of the oven, immediately reverse button, cool down, and demould after cooling thoroughly
16. The delicious passion fruit chiffon is out, very delicious
Tips:Heart-warming reminder: Each oven has a different temper. Please adjust the amount of sugar according to your own oven. If you feel that passion fruit is too sour, you can add a little bit, but I personally think that this amount is sweet and sour. It will cover up the aroma of passion fruit if it is sweet, you must mix it up and down, don’t draw circles
