# Happy order Happy life! #It’s very easy to make a chinffon cake. 6-inch ingredients: 50g low-gluten flour, 5g corn starch, 3 eggs, 35ml corn oil, 40ml milk, 50g fine sugar practice: 1. Prepare an oil-free and water-free container, and add egg whites; in another container, add egg yolks 2. Pour in corn oil and milk, mix well, sift in low-gluten flour, stir evenly with a whisk until there are no particles, put in the egg yolk Z-shape and stir and set aside 3. Whisk the egg whites: add a little white vinegar or lemon juice to the egg white, beat with an electric whisk at low speed until the fish eyes are soaked, then add 1/3 sugar, turn to medium speed and continue to beat until the foam is fine and white, then add 1/3 Sugar, turn to high speed and continue to whip the egg whites. Add sugar and corn starch for the last time. Use a whisk to stir along the side of the bowl. Turn to vulgar beats until the egg whites are hooked. Don't over beat. At this time, preheat the oven to 300°F for use 4. Take 1/3 of the meringue into the egg yolk paste, and mix well (slide in in the middle, pick up the bottom, and turn the container at the same time to mix evenly) 5. Check the meringue again, if the meringue becomes rough, re-beat it finely; pour the mixed egg yolk paste into the meringue and mix well 6. Pour the egg yolk paste into the mold, gently drop it twice, turn the mold left and right, and poke the small bubbles on the surface with a toothpick 7. Put into the oven, bake at 265 degrees Fahrenheit for 30 minutes, then turn to 300 degrees and bake for 20 minutes 8. Take it out and drop it about 15cm from the height, and finally let it cool completely.