Savarin chiffon cake recipe

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  1.Separate the egg yolk and protein, and ensure there is no water or oil in the basin.

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  2. Add 20 grams of sugar to the egg yolks and stir evenly with an egg beater.

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  3.Add corn oil and stir evenly.

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  4.Add milk and stir evenly with egg beater.

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  5. Sieve the low-gluten flour and pour it into the egg yolk, and stir evenly with a silicone spatula until there is no dry powder.

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  6.The egg yolk paste is very delicate.

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  7. Add a few drops of lemon juice to the egg whites and beat with an electric egg beater until the fish is Add 20 grams of sugar to the eye state and beat.Beat until the egg whites appear fine lines, add 20 grams of sugar and beat.When whipping to wet peaks, add 20 grams of granulated sugar until stiff peaks form.

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  8.At this time, start preheating the oven at 170 degrees.Add 1/3 of the meringue into the egg yolk paste in two batches, stir evenly with a spatula, as long as you don't stir in circles.

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  9.After the egg yolk paste is fully combined, pour the egg yolk paste back into the remaining meringue.Use a spatula to scrape the batter up along the bottom of the basin, cover it with the batter on the surface, and stir until completely combined.

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  10.Completely mixed batter.

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  11.Pour the batter into the mold.

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  12. Gently tap the table a few times to shake off the big bubbles.

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  13. After preheating the oven to 170 degrees for 5 minutes, place it in the oven and turn to 130 degrees Bake on low heat for 60 minutes.Turn to 150 degrees and bake for 10 minutes.After baking, take out the mold and drop it vertically from a height of 30cm to the table.At this time, the mold is facing up, not upside down, and then place it upside down on the grill to cool.

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  14. Let cool and then remove from the mold.