Milk Chiffon (17cm Heightened Chimney Mold)
1.
Prepare the materials in advance
2.
Beat the egg yolks, beat them evenly, pour in the oil and mix
3.
Add milk and mix well
4.
Sift in the flour three times
5.
Stir until no particles
6.
Drip lemon juice into the egg whites, add in caster sugar in portions until it becomes a stiff foaming state. At this time, turn on the oven to preheat (160 degrees, 40 minutes)
7.
Mix the egg white paste and egg yolk paste evenly
8.
After the mixed batter is poured into the mold, drop it twice from a high place to shake out the bubbles.
9.
Put in the oven
10.
Take it out quickly after it’s roasted, and snap it upside down immediately after falling from a height of 20 cm.
11.
Demould after being completely cooled
Tips:
1. If you like sweet taste, you can put 10g more sugar before adding oil to the egg yolk paste
2. After baking, be sure to shake it and snap it immediately, and the speed should be fast, otherwise it is easy to retract
3. Be sure to wait until it is completely cooled before demolding. The demoulding can be demoulded with a demolding knife or with bare hands. It will look better if you drag it out with bare hands.
)
)
)
)
)
)
)
)
)
)
)
)
