1. Weigh the various ingredients, separate the egg white and egg yolk, and add milk, corn oil and rose paste to the egg yolk.
2. Add sugar and lemon juice to the egg whites (not a few drops of white vinegar can be used instead), sift into the flour together, and mix well to form an egg yolk paste.
3. To whip the egg whites into meringue, just lift the egg beater and make the egg whites at a right angle. The whitening of the egg whites is the most important step for the softness of the cake.
4. Add the meringue to the egg yolk paste three times and mix well.
5. Into a delicate cake batter.
6. Wash and dry the hollow mold, and pour the cake batter.
7. Put it in the oven and heat it up and down at 170 degrees for 25 minutes, then take it out and let it cool.
8. Just unmold, the fragrance rose cake is that simple.
9. Look at the delicate tissue, eat it softly, and a glass of milk is perfect for breakfast.
Tips:1. Don't stir the egg yolk paste in a circular motion to prevent tendons and affect hair growth.
2. If you are a novice, you can insert a chopstick into the meringue. If you can insert the chopsticks, let it go.
3. The temperature at which the cake is baked. Generally, chiffon cakes are between 150 and 160 degrees. This hollow mold can be baked at 170 degrees. The temperature is subject to the temperature of your own oven. This is for reference only.
