Whole Wheat Chiffon (2 15cm Hollow Or18cm Hollow)
1.
Milk and salad oil
2.
Stir until the cow and oil are completely fused and emulsified
3.
Sift in the whole wheat flour
4.
"Z" shape is evenly mixed
5.
Add egg yolk
6.
"Z" shape is evenly mixed
7.
Beat with an electric whisk until coarsely soaked, add 1/3 sugar, 1 pinch of salt and a few drops of lemon juice
8.
Beat until fine foam, then add 1/3 sugar
9.
Continue to beat until the grain is formed, add the remaining sugar
10.
Continue to beat until dry foaming; (dry foaming: the egg beater is pulled up from the meringue, with sharp corners that stand upright)
11.
Before you prepare to mix the batter, go to preheat the oven, 175 degrees, take 1/3 of the meringue into the egg yolk batter bowl, cut and mix evenly with a spatula (turn it up and down, don't make a circle)
12.
Then take 1/3 of the meringue into the egg yolk paste bowl, cut and mix evenly with a spatula
13.
Pour all of the egg yolk batter bowl into the meringue bowl, and mix evenly to a delicate batter
14.
Pour the mixed cake batter into a clean 18cm movable bottom hollow mold, or two 15cm hollow molds (no oil or water)
15.
Knock the cake mold on the table a few times and put it into the preheated oven at 170 degrees and bake for 45 minutes; increase the temperature by 5 degrees when the oven is preheated. When the temperature is lowered.
16.
Bake two 6-inch hollows at 160 degrees for 45 minutes
17.
Take it out immediately after baking, and cool down
18.
Take a photo, cut it, eat it
Tips:
The temperature and time can be controlled by yourself, anyway, just bake it.
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