How to make 8-inch chiffon cake with oil-free fried ham and floss

• 1. Find two clean basins that are water-free and oil-free.Separate the egg whites and egg yolks.Add milk and white sugar to the egg yolks.Stir evenly and then add low-gluten flour + corn.Starch, scratch until there are no particles and can flow

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  2. Whip egg whites: Add lemon juice, salt, and cornstarch to the egg whites.First, beat at high speed until fish-eye bubbles form, add 10g of white sugar, then beat at medium speed, then add the remaining 20g of white sugar in 2 batches (10g each time) and beat until there are big curves, then beat at 1st low speed for 1 minute.Observation: Hold the basin upside down without falling, the chopsticks can stand upright, and a sharp cut in the middle of the scraper will suffice
  

• 3. Stirring: Pour 1/3 of the egg whites into the batter and stir, then pour 1/3 of the egg whites into the batter and stir evenly, and finally pour the remaining egg whites into the batter.Mix well in medium speed
  
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  4. Install the mold : (Preheat the upper and lower tubes of the oven at 140°C for 20 minutes at the same time):
  After pouring half of the batter 10cm away from the mold, add 1 ham pellet, meat floss, cheese slices/shreds, and add a mesh salad dressing.
  Pour in the remaining general batter, smooth it out and shake it twice to remove air bubbles, sprinkle 1 chopped ham, cheese slices/shreds, chopped green onions and minced pork floss, and squeeze a layer of mesh salad dressing

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  5.Baking
  Place the mold on the third layer and bake at 130℃ for 30 minutes , then turn to 140℃ and bake for 40 minutes
  Dry and demould
  Take it out, drop it 2 times at a distance of 5cm, turn it upside down and let it cool before demoulding (usually 40min-1h)

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  6.Just baked

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  7.Finished product