Perfect

1

Material maps。

2

The egg protein yolk is separated in two basins。

3

Yogurt and oil pour into yolk with 25 grams of sugar

4

The eggs are sifted into flour when the oil melts。

5

Scratch the yolk with eggs。

6

The addition of lemonade to the protein paste has the effect, on the one hand, of stabilizing the protein that is distributed and, on the other hand, of poaching. Fall into the remaining 50 grams of sugar。

7

It's the first time I've been able to use an electric egg-pumper to get the protein out to the 78th

8

When you turn off the omelet, lift the omelet, and the protein can be a small triangle, so don't hit the protein too much。

9

When the protein is filled, a small amount of protein is taken and placed in a yellow paste, evenly mixed. The oven is preheated 180 degrees at the beginning of the mix。

10

The mixed yolk paste falls into the protein paste, evenly mixed。

11

The colours are evenly fine。

12

Falling into a wind model, the shock hit a big bubble. Delivery to preheated ovens, at which point the upper tube can be moved to 170 degrees for a fixed period of 40 minutes. It's normal that the cake is slowly growing up in the oven, and occasionally a little crack. A baked twirl cake needs to be retweaked to the cold and then deciphered. This time, I was bold, I was wrong, I didn't fall or take it. Demolition can be done with a razor or a special demolition knife, which is not necessary。

To be honest, when I make chiffon cakes now, I'm not as strict about separating the whites and yolks; it doesn't matter if a little yolk falls in occasionally. Also, I add the sugar all at once now, not in three separate times like I did in the beginning. I didn't even turn it upside down after taking it out of the oven this time, and everything turned out fine. Of course, one thing still needs to be controlled: the stiffness of the beaten egg whites needs to be right—neither too wet nor too dry—to ensure the texture of the chiffon cake. Using my old oven, the surface of the chiffon cake was often dry with a thick crust. This was due to the oven's internal temperature; too low and it wouldn't rise well, too high and the crust would be thick. Single-door ovens don't seal well, so heat isn't utilized efficiently. Of course, with the CKTF-32GS, these problems no longer exist.