1. Soak the salted cherry blossoms in warm water for 1 hour, absorb the excess water and put them into a chiffon mold. If the flower stem is too long, you can trim it;

2. Mix the egg white and Separate the yolks.

Method:

1. Mix corn oil and milk, beat thoroughly to emulsify, then add egg yolk, beat evenly;

2. Sift in low Gluten-gluten flour, stir into a uniform batter;

3. Beat the egg whites with an electric egg beater into a rough foam state, add sugar in batches, and beat into a hard foam state;

4. Take 1/3 of the meringue and put it into the egg yolk paste;

5. Stir evenly with a spatula and then pour the meringue back;

6. Use a spatula to stir and mix, paying attention to your technique to avoid Defoaming;

7. Pour the cake batter into the mold and shake out the big bubbles;

8. Preheat the oven to 170 degrees, place the middle and lower layers, and bake for about 40 minutes. After baking, turn it upside down immediately, let it cool and then remove it from the mold.

Experience sharing:

1. The container containing egg whites must be oil-free and water-free, otherwise it will affect the whipping;

2. Mix the egg whites and egg yolk paste, You can cut, stir, and stir as you go, but never stir in circles, as it will defoaming;

3. Use the baking temperature as a reference, and adjust it appropriately according to the temperature difference of your own oven;

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4. Turn upside down and let cool before demoulding to avoid tissue instability.