Chiffon cake embryo simple easy to do zero failure practice tutorial

1. Ingredients: 3 eggs, 50 grams of low-gluten flour, 35 grams of corn oil, 40 grams of milk, 40 grams of sugar, a few drops of lemon juice.

2. Separate the egg whites and yolks,

3. In a bowl, add the corn oil+milk and whisk to emulsify,

4. Add the sifted low-gluten flour,

5. Zigzag and mix well, add the yolks Zigzag and mix well and set aside,

6. Add a few drops of lemon juice in the egg whites,

and begin to beat with the beater,

8. p>7. Beat until large bubbles, add 1/3 granulated sugar and beat until fine bubbles, add 1/3 granulated sugar,

8. Beat until the egg whites have lines, add 1/3 granulated sugar and finally beat until the egg whites have small sharp hooks,

9. Take 1/3 of the meringue and add to the yolk paste, mix well,

10. Pour the yolk paste into the rest of the meringue, and then mix well,

11. Pour into a 6-inch mold, 7-8 minutes full, shock the disk twice into the preheated Changdi Moby Dick oven,

12. Changdi Moby Dick air oven, upper and lower heat 150 degrees, 5-10 minutes in advance of the preheating, and continue to bake for 50 minutes (Changdi Moby Dick air oven, pre-determined fast, there is no difference between the temperatures, the color is also uniform, you can bake multi-layer with the baking),

13. The chiffon cake embryo out of the oven! The first thing you need to do is to shake the disk a few times, and then immediately inverted on the cooling net!