- Prepare ingredients-

3 eggs

51g low-gluten flour

24g water

Corn oil 20g

White sugar 20g

A few drops of white vinegar

Sandwich, a few raisins

An appropriate amount of grape jam

Black Appropriate amount of chocolate

- Steps-

1. Prepare the materials. Put the oil and water together and stir well with an egg beater. Separate the eggs. Note that the basin where the egg whites are placed must be water-free and oil-free

2. Mix the egg yolks with water and oil evenly, sift in the low flour, and beat the eggs with irregular z-shaped strokes to mix evenly. The oil and water in my recipe have been reduced, so they are less watery than ordinary chiffon cakes.

3. Add a few drops of white vinegar to the egg whites, add fine sugar in three batches and beat at high speed until hard peaks form. Lift the egg beater and it should have a small upright tip

4. Add one-third of the beaten egg whites into the egg yolk paste, mix evenly with an egg beater, and then pour into the remaining meringue

5. Finally, use a spatula to mix evenly, paying attention to the basin The meringue at the bottom needs to be flipped up

6. Put the cake batter into a piping bag to facilitate squeezing into the mold

7. Brush the donut mold with a layer of oil first. Then sift in a layer of cake flour and pat off the excess cake flour, so that it will be easier to demold later

8. Preheat the oven to 180 degrees for 10 minutes

9. Squeeze half of it first Cake batter, and then add what you like to make the filling

10. Finally, add the cake batter and fill it up

11. Put it in the preheated oven, 180 After cooking for 25 minutes, I had a little more cake batter, so I didn’t waste it and baked two cup cakes

12. The time is up and it’s out of the oven

13. The oven is easy to use and the temperature is good Very accurate, no cracking at all

14. Pretty, right

15. Look, no cracking at all