Hollow Chiffon Cake

Hollow Chiffon Cake

1. Pour milk and corn oil into a bowl, and beat with eggs until fully emulsified. Sift in low powder, stir irregularly with egg soaking without dry powder. Add the egg yolk (the cake made by the post-egg method is delicate). Use egg custard to mark irregularly until the egg batter is delicate.

2. The egg whites are divided into three times with sugar and beaten to small sharp corners (between dry and wet tastes more moisturized)

3. Take 1/3 of the meringue into the egg yolk paste and mix well.

4. Pour all the egg yolk paste into the meringue.

5. Use the egg to draw a word briskly and quickly mix it into a delicate cake batter.

6. Pour the cake batter into the mold, and spread the cake batter on the sides so that the clinging force is strong and not easy to collapse.

7. Put it in a preheated oven at 150 degrees and pour the second floor.

8. Bake for about 50 minutes (time and temperature are for reference only)

9. The heat is blown out of the oven immediately.

10. Like a blooming flower.

11. Demoulding with bare hands.

12. Appreciation of the finished product.