1. Weigh all the materials used, and weigh them well
2. Separate the egg yolk and egg whites, and the egg whites must be water-free and oil-free
3. Use a whisk to break up the eggs
4. Add salad oil and stir well (corn oil is also fine, don’t use peanut oil to taste too much)
5. Add milk (because there is no on-site milk at home, it is brewed with milk powder, weigh it while adding it) and mix well
6. Add white sugar and salt, beat until the sugar melts and the egg white
7. Then sift in low-gluten flour
8. Stir with a spatula until there are no particles. Set aside later
9. Preheat the oven at 160 degrees
10. Start to beat the egg whites, add a few drops of white vinegar or lemon juice to the egg whites; beat the egg whites at a medium speed with an electric whisk, when the foam is large, add 1/3 of the amount of sugar, and continue to beat
11. Add sugar for the second time and continue whipping
12. When lifting the whisk can bring out the egg white small hook, add sugar for the third time
13. If you make a chiffon cake, you should hit dry foam.
14. Add 1/3 of the meringue to the egg yolk paste and stir evenly
15. After that, pour the remaining 2/3 meringue and continue to stir (hold the mixing knife in your right hand and turn the pot with your left hand. Use the stir-frying method of stir-frying)
16. Pour into the prepared baking pan (with greased paper on the baking pan), smooth it with a scraper, and then shake it a few times to shake out the bubbles;
17. Bake in the middle layer of the preheated oven for about 30 minutes. The baking process can be prepared with fruits and whipped cream
18. Shake it after it is out of the oven, cover the surface with a new layer of greased paper and buckle it on the net frame, wait for it to cool down and put on the whipped cream, and put mango or other favorite fruits in the middle.
19. My favorite strawberry, I bought a milk-flavored strawberry that tastes great
20. Roll the surface and then squeeze the cream, put on the fruit decoration
21. Finished product.
Tips:Because there are three eggs, it is recommended to use about 60g of eggs;
The baking time and temperature can be adjusted according to your own oven;
The whipped cream is better served with ice water. The ratio of whipped cream and sugar is 10:1
