It's cold and you need some calorie food!
By I am the unknown object
<h2>Royalties</h2>
Low gluten flour 50 g
3 eggs
Milk 40g
Cotton sugar 50g
Corn oil 35 g
Cornstarch 5 g
<h2>Practice steps</h2>
1, fresh eggs separate egg yolk, egg white, egg white can not be mixed with egg yolk! Pour the egg whites into a clean, waterless, oil-free beaten egg bowl and refrigerate. Mix egg yolks, milk and corn oil and stir until fully emulsified. Add cornstarch, low gluten flour, stir well and finely, set aside.
2, beat the egg white, white sugar into the egg white three times, with a gear to break the egg white, and then use the middle range to beat the egg white, lift the egg beater has a small tip hook (pay attention to the status). The first time you add sugar, one-third, open at medium speed to lift the whisk to form a foaming state of sharp grooves (note). The second time to add sugar, one-half, high-speed dispatch to the emergence of sharp grooves again (the protein cream on the edge of the protein basin must also be punched in, while turning the basin while playing) This time the sharp hook is much thinner than the last time. Add sugar for the third time, add the remaining sugar into it and stir it a few times and then beat it low-grade until it is stirred evenly, scrape off the meringue on the side with a scraper, and then turn a gear, beat the egg beater vertically to the middle of the egg basin and slowly turn in a circle, form small bubbles for the meringue, suck the large bubbles away, every few laps to lift up to see the tip hook state, do not send too much! Divide some meringue into the egg yolk paste, use the mixing method, mix the batter evenly, and then manually draw the remaining meringue three times to see if the state does not change. (If it becomes rough again, you need to whip to remedy) Mix the batter and pour it all into the meringue, mix well with the mixing method, until the batter is mixed well and the white meringue is not visible.
3, mix well and pour into the mold, and then shake the mold twice, the large bubbles out, use a toothpick to puncture the small bubbles on the surface, the speed should be fast, and the foam will be defoamed after a long time. Place the batter in the oven and bake at 135 degrees Celsius and 145 degrees for 30 minutes.
4, then turn to the heat of 145 degrees, under the heat of 145 degrees and bake for about 33 minutes, the chiffon will fall back to flat, continue to bake for about 5-10 minutes and then bake. (The first half hour with a fire of 135 degrees basically no big cracks, baking out is better).
5, after the chiffon is baked, 15 cm away from the table, drop it twice, shake out the excess heat, and then buckle upside down until it is released.
6: Put the whipped cream on the cake and put your favorite fruit on it. The delicious and delicate chiffon cake is finished!
<h2>Tips</h2>
Be sure to pay attention to the hairpin.
<h2>Nutritional benefits of low gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
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