1. Prepare the raw materials
2. Separate the egg yolk from the egg white, add 20 grams of sugar and 50 grams of vegetable oil to the egg yolk and mix well
3. Add 60 grams of milk and mix well
4. 70g low powder, sifted and added to the egg yolk
5. Stir it with a spatula until there is no dry powder. Do not stir vigorously in a circular motion to prevent the flour from becoming gluten.
6. Put the egg whites in a clean container without water and oil, add 40 grams of sugar, a little lemon juice, and beat until dry foaming, that is, the sharp corners of the egg beater can be lifted
7. 1/3 of the meringue is poured into the egg yolk paste
8. Cut and mix the meringue and egg yolk paste evenly
9. Pour the evenly mixed cake batter into the remaining meringue
10. Cut and mix evenly again, be sure not to stir in circles to prevent the protein from defoaming
11. Pour the cake batter into the piping bag
12. Put the mold on the paper tray and squeeze into the cake batter
13. Sprinkle some almond slices on the surface
14. Put it in the preheated oven and heat the upper and lower mid-levels to 150° for 25 minutes
15. Keep it in a sealed container after being out of the oven
Tips:1. The baking temperature and time should be adjusted according to the performance of your own oven.
2. This formula is 4 eggs, the mini twelve continuous mold can be made into four plates, or it can be made into an eight-inch chiffon cake. For six inches, the formula is halved, and ten inches is doubled.
