1. Beat the egg yolks, and beat with 8g sugar until there are no particles.
2. Then divide the milk and the salad oil into the egg yolk alternately twice, and mix them each time until they are completely combined before adding the next liquid.
3. Finally, sift in low-gluten flour, mix well, cover with plastic wrap and set aside.
4. The egg whites are foamed with an electric whisk, add 10g sugar until the bubbles become fine and dense, and then add 10g sugar to beat until the egg whites become white and delicate cream, which can draw lines, add the last 10g sugar and beat until the hair is wet. Soak (the whisk can pull out the sharp corners with small grooves, and the meringue is not easy to fall).
5. Preheat the oven to 180°C. Use a planer to shave 1/3 lemon zest into crumbs.
6. Take 1/3 of the meringue and put it in the egg yolk paste of 3. Add lemon zest, cut and mix evenly with a spatula. Then pour it back into the meringue, cut and mix evenly, and pour it into the mold. Throw the mold lightly to shake out larger bubbles.
7. The outside of the mold is wrapped with aluminum foil. Put it on the baking tray, pour 1~2 cm high hot water, put it in the oven and adjust to 170°C and bake for 25 minutes.
8. Take the baked cake out of the oven and throw it lightly, and immediately upset it, let it cool completely before demoulding.
9. Take 15ml of lemon juice, mix it with 45g of powdered sugar and mix well (you can adjust the ratio of lemon juice to powdered sugar according to the thickness and consistency of the frosting you like), then add 1/3 lemon zest and mix well.
10. Pour the lemon frosting of 9. on the surface of the cake to complete.
11. Posing for a photo^^.
Tips:1. When mixing the meringue and the egg yolk liquid, do not over-mix, so as to avoid too much defoaming of the meringue and the baked chiffon cake will not grow tall.
2. Do not grease the mold or spread baking paper, otherwise the cake will not grow tall. In addition, I use split molds, so I have to wrap them with aluminum foil, otherwise water will seep into the molds when baking the cake in a water bath. If you are using all-in-one wipes, it is best to cover the bottom of the mold with baking paper, otherwise it will not be easy to take out when demolding.
