1. Ingredients: eggs, sugar, ordinary flour, corn starch and black sesame.
2. Sift the plain flour and cornstarch and set aside.
3. After the egg yolk is separated from the egg white, add 15 grams of sugar to the egg yolk and mix well.
4. Add water and stir well.
5. Pour the flour into the egg yolk paste and stir until there is no dry powder.
6. The mixed egg yolk paste.
7. Add 45 grams of white sugar, salt and white vinegar to the egg whites, and use an electric whisk to beat it to a dry foaming state at a slow speed, then a fast speed and then a slow speed.
8. This is a whipped egg white paste.
9. Take one third of the egg white paste and the egg yolk paste and mix well.
10. Then pour all the egg yolk paste into the egg white paste and gently cut and mix into a smooth batter. At this time, the oven is preheated, 140 degrees high and 145 degrees low.
11. Pour the batter into the mold and sprinkle with black sesame seeds. The oven is preheated. Put the mold in the middle of the oven and bake for 45 minutes. The baked cake is upside down to let cool, and then demoulded.
12. Baked chiffon cake.
13. Finished product.
Tips:I don’t have low-gluten flour, so I use ordinary flour and cornstarch instead. The ratio of ordinary flour and cornstarch is 4:1. The water absorption of flour is different, and the amount of water I gave is only for reference. The temperature of each oven is different, and the baking temperature and time are set according to your own oven. The thickness of the mold is also one of the factors that affect the baking time and temperature.
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