1. Separate the white and egg yolk, add corn oil and milk to the egg yolk and mix.
2. After mixing well, add vanilla extract and continue to mix well.
3. Sift in low powder.
4. Mix into a non-grainy egg yolk paste.
5. Drop lemon juice into the egg whites, add white sugar in three times, and beat the egg whites until small right angles appear.
6. Stir up and down to mix the egg yolk and egg whites.
7. The technique should be light and fast.
8. Pour it into the cup and fill it up to a bit full to your personal preference. I personally like to fill it up. It will naturally crack when baked. Sprinkle almond slices on the surface at 150°C for about 25 minutes.
9. You can also decorate with cream or fruit after baking.
Tips:The temper of the oven should be adjusted appropriately according to the situation. The cup Chiffon is not as good as the muffin baked on the surface, but the taste is as good as the bottom of ordinary chiffon cake. If you mind, just make muffin.
