Vanilla Chiffon Bread

Ingredients:

6 egg yolks, 55g of sugar (A), pinch of salt, 32g of vanilla juice, 46g of sifted low-gluten flour, 33g of cornflour

27g of sponge mix (sifted), 1/4 teaspoon of baking powder, 1/2 teaspoon of flavouring, 6 egg whites, 55g of sugar (B)

1/ 4 teaspoon of tartaric acid, 55g of corn oil. 4 teaspoons, 55g corn oil;

Method:

1. Pour egg yolks, sugar (A) and salt into a mixer and mix on medium speed until light and pale yellow. Reduce the speed to slow and add the vanilla juice, mixing for a few moments more.

2. Pour in the flour, cornstarch, sponge mix, baking powder and flavoring, mix for ten seconds, turn the speed to medium, add the corn oil, mix until well blended and smooth, set aside.

3. Pour the egg whites and sugar (B) into a mixer and mix on high speed until light, then mix with a spatula until smooth.

4. Pour into a 9-inch chiffon model and bake in the oven at 185°c for 40-45 minutes.

5. Remove from oven, invert and allow to cool.

Tips:

1. The oven temperature and time are based on your personal oven.

2, the beaten egg white can try to scrape on the spatula, do not fall can. Can't beat excessively will break down the water.