1. . Beat the egg yolks, add milk and salad oil, draw a "Z" and stir them until there is a layer of fine foam on the surface, that is, the emulsification is complete.
2. Mix corn flour and sticky rice flour, sieve into the egg yolk liquid, and stir evenly.
3. Add the granulated sugar to the egg whites in 3 times until it is dry and foamy, that is, when the whisk is lifted, the tip is short and small.
4. Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly with a rubber spatula.
5. Pour it back into the meringue and continue to mix evenly until no trace of egg white is visible and the batter is smooth and smooth.
6. Pour the batter into the 6-inch kt chiffon cake mold in the entrance kitchen, shake it slightly to make the surface of the batter relatively flat, and shake it twice.
7. Wrap the mold tightly with plastic wrap.
8. Fill the Zhenmi folding electric steamer with water. Put it in the mold and set it for 45 minutes. Don't rush to take it out after steaming, first simmer in the steamer for 5 minutes.
9. Zhenmi foldable electric steamer can produce steam in 10 seconds, so there is no need to preheat, and the cake batter can be steamed directly after it is finished. At the same time, it provides water on demand, so it can be heated at any time without affecting the final effect. If you don’t have a Zhenmi folding electric steamer, you can use an ordinary steamer, but you need to boil the water on a high fire before you can put the cake batter. At the same time, please note that you must add enough water to burn it for 50 minutes. Otherwise, if the water is added in the middle, the boiling water will not be reached, the temperature will suddenly drop, and the corn cake will collapse.
10. . Shake it after being out of the oven, and then release it by inverting it and letting it cool.
11. The fluffy corn cake is ready.
Tips:1. The amount of the recipe is a 6-inch kt chiffon cake mold.
2. Do not use non-stick molds, use chiffon cake molds.
3. Corn flour, sticky rice flour I use Xinliang. The water absorption of different flours is slightly different. The amount of milk can be adjusted according to actual conditions. The batter before adding the meringue needs to be fluid and not too thick. .
4. The egg beater containing the egg whites must be oil, water and egg yolk free.
5. Be sure to wrap it in plastic wrap before steaming, otherwise the water vapor will drop on the surface of the cake, causing the surface to be wet all the time.
