Ingredients

Egg white 160G

Fine sugar 85G

Corn starch 10G

Egg yolk 80G

Corn oil 55G

Milk 70G

Salt a little

Low-gluten flour 85G

Hollow hurricanes every time Method

After mixing the egg yolk, corn oil, milk and salt, use a manual egg beater to beat until fine bubbles appear

Sift in the low-gluten flour and use a manual egg beater to make Z Type until completely mixed

Preheat the oven to 180 degrees, mix the fine sugar and cornstarch, and then start beating the egg whites.

Use the whisk to beat the egg whites at one level, and then turn to level 5 until even tiny bubbles appear in the egg whites. Add the first starch-sugar mixture.

When the egg whites begin to show unstable lines, add 1/3 of the starch-sugar mixture and turn the whisk to level 4 to continue beating.

When the egg whites become creamy, add the remaining starch and sugar mixture, and turn the whisk to level 3 to continue beating.

The egg whites will become more and more delicate. Change the speed from time to time until the egg head is lifted up to form a small sharp hook.

Take a small portion of the egg whites and mix it with the egg yolk paste (use a manual egg beater to 1 shape, turn the egg bowl while mixing)

Pour the mixture in step 8 into the egg whites and mix in the same way.

Pour into the mold, shake the mold, and hold at 160 degrees for 28 minutes.

Take the cake out of the oven, let it fall freely at a distance of 25cm from the table, then turn it upside down and remove it from the mold after it cools down.

Tips

1. Before making any cake, you must have all the ingredients ready so that you won’t be in a hurry. Read the steps in detail before starting.

2. My egg beater has 5 levels, 1 is the lowest and 5 is the highest. The purpose of changing the speed is to allow the egg whites to be beaten better. When the egg whites are almost ready, you can use the lowest speed to beat for 1 minute. This will make the egg whites very delicate and feel like butter.

3. Everyone’s oven has a different temperament. The specific time and temperature must be adjusted according to the temperament of your own oven. For example, my oven temperature is 20 degrees higher, so I adjust it to 160 when baking. The temperature of grilling the hollow chiffon must not be too low, otherwise the head will not explode. Personally, I think the texture of the chiffon will be softer.