Chiffon Cake wasabi favorable

Food Material List

1 Egg 140g
2 Low-gluten flour 47.6g
3 Salad oil 22.4g
4 Fresh milk 22.4g
5 Fine granulated sugar (protein) 33.6g
6 Fine sugar (egg yolk) 18.6g

Operational steps

1 Separation of three egg yolk and egg white
2 To whip the egg whites, add the granulated sugar three times to the dry foaming state. Add the first fine granulated sugar when froth, add the second fine sugar, add the last fine granulated sugar, continue to the egg whisk, and the egg white can stand upright.
3 Refrigerate beaten egg white in refrigerator
4 Fine sugar, salad oil, fresh milk and sifted flour should be added to the yolk in turn. (Do not stir in a circle when adding flour; use a scraper to turn from bottom to top)
5 Pour a third of the egg white into the yolk, stir (see parentheses in the previous step), and finally put the remaining egg white into the yolk, stir evenly, then pour into the mould.
6 The middle and lower layers of the oven, 150-160 degrees, 30 minutes (temperature, time depending on the power of the oven)
7 Baked

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