1. Preparation materials: 5 eggs (medium size, mine is bought from the supermarket). 50 grams of sugar, 55 grams of milk, 45 grams of corn oil, 65 grams of low flour.
2. Separate the egg whites and egg whites in two oil- and water-free basins.
3. Mix milk and cooking oil well, then add egg yolk.
4. Sift the low powder into the egg yolk liquid, mix the low powder evenly with a Z-shape, the mixed egg yolk paste is fluid without particles.
5. At this time, when the egg whites are beaten, remember that the beaters must also be oil-free and water-free.
6. Whip the egg whites until the fish-eye bubbles, add 3/1 sugar, and continue to whip.
7. When the egg whites burst into small bubbles, add 2/1 of the remaining sugar and continue to beat.
8. When the egg white has lines appearing, add all the remaining sugar and continue to send it.
9. When you lift the whisk, you can see the small upright horns, and the egg whites are finished.
10. At this time, the oven is preheated, mine is a pink girl's Haishi vertical oven, preheated for 10 minutes, 180 degrees.
11. Take the 3/2 beaten egg whites and send them to the egg yolk paste, and gently mix them evenly.
12. Pour the mixed egg white and egg yolk mixture into the remaining egg yolk paste, and mix them again. The mixed cake batter is fluid.
13. Pour them into the mold and lift the mold to shake it slightly, so that the big bubbles in the cake batter can be shaken off.
14. After the oven is preheated, put it in the oven at 150 degrees for 30 minutes.
15. Remember to take out the baked cake upside down, and then release it until it is completely cool.
16. Chiffon cakes are delicious no matter how they are eaten, neither sweet nor greasy. Breakfast or afternoon tea are good.
Tips:Everyone’s oven is different. This temperature is only a reference value. You need to set a suitable temperature according to your oven’s temperament.
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