Original Chiffon Cake
1.
Take 120g of egg white, and send it from low speed to high speed.
2.
Add 60g of granulated sugar in three times.
3.
When adding sugar for the last time, mix with 6g cornstarch.
4.
Continue to beat the egg whites.
5.
Dismissed until there are many small horns.
6.
Take 50g of egg yolk.
7.
Add 40g of edible oil.
8.
Add 40g of warm milk.
9.
Add 13g of caster sugar.
10.
Sift in 65g of low-gluten flour.
11.
Mix until no dry powder is visible.
12.
Don't beat it for a long time.
13.
Stir half of the egg white and egg yolk paste.
14.
Pour into the egg whites after mixing.
15.
Stir evenly and pour into a 6-inch mold.
16.
Shake out big bubbles.
17.
Preheat the oven to 150 degrees in advance and bake for 55 minutes.
18.
Let it cool down.
19.
It can be eaten after demoulding.
20.
The fragrant chiffon cake is out.