Preface: The first time I made it, I made it in a rice cooker. Everyone thought it was delicious. Now I use an oven to share it with you.

If you like the taste of chocolate, you can try it. Ingredients: 5 eggs, 100g of low-gluten flour; accessories: 40g of milk, 20g of cocoa powder, 40g of warm water, 120g of white sugar, 3 drops of lemon juice, 50g of corn oil. Two-color chiffon cake

(8 inches) 1. Large collection of ingredients 2. Separate the egg whites and egg yolks. Put the egg yolks into two basins, one for three egg yolks and one for two egg yolks (the basin must be water-free) 3. Add milk to the basin containing three egg yolks

40g, 20g white sugar, 30g corn oil, stir evenly and sift in 60g low-gluten flour; add 10g white sugar, 20g corn oil, 40g warm water to a basin containing two egg yolks, stir evenly and add 20g cocoa powder, low

Both 40g of gluten flour must be stirred evenly. You can use a Z-shaped stirring technique. 4 This is two egg yolks that are evenly stirred. Set them aside for later use.

Start beating 5 drops of egg whites and add three drops of lemon juice. When there are thick bubbles, add one-third of the sugar. Continue beating. When the egg whites reach fine bubbles, add two-thirds of the sugar. When texture appears, pour in the rest.

1/3 of the sugar, continue to beat until dry foam reaches 6 dozen times. Check whether dry foam is reached, as shown in the picture. Pick up the head of the egg beater and see two small tips, indicating that it has been beaten.

When it's dry foaming, it's time to call it a day. 7 Take one-third of the egg whites and the egg yolk containing cocoa powder, and mix them well using stir-frying. 8 The remaining two-thirds of the egg whites and the other egg yolk.

Mix the liquid, and also use the stir-frying method to prevent it from defoaming. 9 Pour the two mixed batters into the 8-inch removable bottom mold, lift the mold, and shake it horizontally and vertically a few times about 2cm away from the table.

Big bubbles pop out.