Sophora Chiffon Cake
1.
Prepare ingredients for separating egg whites and egg yolks
2.
Add 20 grams of white sugar to the egg yolk and stir well
3.
Add milk and corn oil and mix well
4.
Sift in the flour
5.
Stir well
6.
Beat the egg whites into fish blisters
7.
Add sugar in three times, add 20 grams of sugar for the first time to make a fine foam
8.
Add 15 grams of sugar for the second time to create texture
9.
Add another 15 grams of sugar
10.
Hit the hook
11.
Add the egg whites to the egg yolk paste three times
12.
Stir the cross evenly
13.
Add quebec flowers and stir evenly and pour into a paper cup 7 minutes full
14.
Preheat the oven up and down 200 degrees and bake for 20 minutes
15.
Finished product
16.
One more piece