1. Separate the egg white and the yolk (the basin should be water-free and oil-free).
2. Pour the yogurt and corn oil into the egg yolk bowl and mix well.
3. Sift in the low-gluten flour, use a manual whisk to cross and stir until it is smooth and without dry powder.
4. Add 2 drops of lemon juice to the egg whites (Hy's C40 oven starts to preheat 140 degrees for 10 minutes).
5. The egg whites are beaten by an electric whisk from "low-medium-high-low speed", add 20 grams of sugar in 3 times: when it is beaten at low speed to a fish-eye bubble, add 1/3 of the sugar.
6. Whisk at medium speed until the egg whites are thicker foam, then add 1/3 of the sugar.
7. Send at high speed until lines appear slightly, then add the remaining sugar.
8. Finally, send it to 9 for distribution, or it can be sent to a small, upright, sharp corner (when it is wet and dry, it should be sent at a low speed).
9. Take one third of the egg white and pour it into the egg yolk paste, stir evenly.
10. After the mixing is complete, pour into the remaining egg whites and mix evenly.
11. Slowly pour into the mold, shake a few times to produce large bubbles.
12. Put it into the preheated Hai's C40 oven, put it in the middle and lower layer at 140 degrees for 38 minutes, and cover it with tin foil in time (because the right side of the mold is a bit low, I use the toast box to hold it during baking to ensure the balance of the mold).
13. Shake the mold immediately after it is out of the oven, and let it cool until it is completely cool and can be released from the mold.
Tips:1. Please preheat the oven 10 minutes in advance, and adjust the baking time and temperature according to the performance of your own oven. Just observe the color of the surface of the cake, and do not bake the surface;
2. To make chiffon, you must use odorless vegetable oil, and not peanut oil, olive oil and other heavy-tasting oils, otherwise the special taste of the oil will destroy the light taste of chiffon;
3. For low powder, it is better to sift the finished product and make it softer;
4. The eggs should be refrigerated in advance, separated the yolk and egg white, and put them in clean oil-free basins;
5. The egg white should be beaten to nine to distribute or hard foaming: pull up the egg beater, the egg white has a small upright corner;
6. When the meringue and egg yolk paste are mixed together, the method is to cut and mix, just like stir-frying, turn over from the bottom of the pot, and then cut with a spatula, so that the mixing is not easy to defoam, but the method must be fast.
