1. Make the cream filling first: beat two egg yolks into a bowl, beat with an electric whisk until the color becomes lighter and thicker
2. Sift in low powder, starch
3. Mix gently
4. Pour the milk into the milk pan, add sugar and boil
5. Pour 1/3 of the milk into the egg yolk batter and stir evenly, then pour all the stirred egg yolk batter back into the milk pot
6. Add vanilla extract and stir while heating; until it boils, it becomes thick and remove from heat
7. Immediately pour the boiled egg custard into a bowl sitting in ice water, stirring constantly to keep it smooth and delicate; after cooling, put it in the refrigerator
8. Whip 100ml of animal whipped cream until it can maintain the pattern, and mix it with the cooled egg custard; at this time, we can put the cream filling in the refrigerator for later use
9. Start making chiffon cakes: the egg whites are separated from the egg yolks, and the egg whites are divided into three times with sugar and beaten until moist foaming
10. Egg yolks and sugar, mix well
11. Add milk and mix well
12. Add corn oil
13. Sift in flour, mix well until smooth and no particles
14. Take 1/3 of the egg whites and mix well with the egg yolk paste, then pour all the batter into the remaining egg whites and mix well
15. Put the batter into a disposable piping bag and squeeze it into a paper cup for 5-6 minutes
16. Put it in the middle layer of the preheated oven, heat up and down at 180 degrees, and bake for about 15 minutes
17. It is normal that the cake will shrink after the oven is baked; put the refrigerated cream filling into the piping bag and squeeze it into the cake body
18. Appreciation of finished products
19. Appreciation of finished products
