1. Separate the egg yolk and the white, and add the fine sugar to the white in 3 times, and then send it to a dry foaming state.
2. Add egg yolk and beat evenly on low speed.
3. Sift in low-gluten flour, and stir evenly with a manual whisk.
4. Mix the salad oil and milk evenly, pour it on the surface of the batter, remember to spread some, and continue to stir evenly with a manual whisk. The mixed cake batter is very delicate and smooth.
5. Put the paper cup on the mold, and put the cake paste into the piping bag.
6. Squeeze the cake batter into the mold, about 9 minutes full, shake the mold gently after squeezing, and shake out bubbles.
7. Sprinkle ground peanuts on the surface for decoration.
8. Put it into the preheated oven, heat up and down at 160 degrees Celsius, and bake for 20 minutes. ,
9. After the baked cake is unmolded, put it on the baking net to cool.
Tips:1. The baking time and temperature should be adjusted according to the temper of your own oven.
2. Remember that the mixing method is the same as the chiffon cake, remember not to make a circle.
