1. Put the egg yolk and protein into an oil-free and water-free bowl, and add fine sugar to the egg yolk and beat evenly. Don't beat the egg yolk (the color is light)
2. Add milk and salad oil and mix well.
3. Sift in low flour and mix until smooth.
4. The egg whites are added three times with fine sugar and beaten until stiff foaming.
5. Add two-thirds of the egg whites to the egg yolk paste twice, and mix them until evenly by turning or cutting them. Then pour the egg paste into the remaining egg whites and mix or cut and mix evenly.
6. Put it into an 8-inch cake tin, preferably with a live bottom and non-sticky. Shake out the bubbles, preheat the oven to 170 degrees, fire up and down the middle and lower levels, 45-50 minutes, insert the toothpick to make it sticky.
7. After the furnace is released, it is cooled and demolded. Use a knife to scrape the sides and the bottom to easily demold.
8. Beat the whipped cream with fine sugar until it reaches nine points. Start with a light color. After mounting a color, add a few drops of food coloring. After mounting, add a few more drops to gradually deepen. Use a chrysanthemum cookie mouthpiece.
Tips:1. Chiffon cakes are not written in detail, the previous recipes have been very detailed.
2. The temperature here is always very high. I hold it in my hand. The cream is easy to change shape. I put one color in the refrigerator and then prepare another color. I only use a decoration mouth. One is that I don’t have any extras. The second is that there is no shelf for piping bags.
3. Originally I wanted to make 6-inch slices with fruit in the middle, but I didn’t get in the mood if I didn’t go to the Internet on the computer, so I had to make 8 inches without cutting and just coating the surface. In addition, I don’t like too much cream.
