Kwai Guo master's second chapter assignment. I made this delicious and convenient breakfast. I did it many times in private. I suddenly found no recipes. Let's share with him what he has done.
Step1:Separate the yolks the way you lik
Step2:Milk into corn oil. Stir until emulsifie
Step3:Pour in the yolk. Break u
Step4:Sift in low powder and mix evenl
Step5:Add a few drops of vanilla extract. None is optional (put aside after the yolk paste is well stirred
Step6:Next, whisk the egg white. Drop in a few drops of lemon juice
Step7:Start the eggbeater to make a thick bubble, put 1 / 3 sugar in it and continue to bea
Step8:After the bubble becomes fine, then add 1/3 sugar to continue to send
Step9:When there is slight striation, pour all the remaining sugar in one time and continue to bea
Step10:It's OK to have such a small sharp hoo
Step11:Dig 1 / 3 of the egg white cream into the yolk paste. Mix quickl
Step12:After that, return the yolk paste to the egg white cream in one time. Continue to mix evenl
Step13:Start the machine to preheat. Apply a thin layer of oi
Step14:Pour in the paste. Cove
Step15:Once you've done it, turn it over for him to continue
Step16:If there is no multi-functional pot, it is the same with the pan. It is also preheating, oiling, pouring in the paste. Turn over and continue to fry. I will not demonstrate the steps
Step17:Don
Cooking tips:Chiffon cake is as like as two peas. The formula is about 78. See how much you cook and how delicious it is.