8-inch chiffon cake base

Pour 60g of milk, 15g of sugar, and 60g of vegetable oil into a glass bowl, stir until the sugar dissolves and it turns milky white, sift in 90g of low-gluten flour, stir evenly in a zigzag motion, and preheat the oven to 150 degrees simultaneously.

Crack 6 eggs into another clean glass bowl, use your hands to scoop out the yolks and put them into the batter from earlier.

Use a whisk to stir in a Z shape until even.

Add 15g of sugar and a few drops of white vinegar to the egg whites.

Whip at high speed.

Whip until the egg whites form an inverted triangle shape.

Pour one-third of the meringue into the flour batter and fold gently in a Z-motion until evenly mixed.

Pour all the flour batter into the egg white foam.

Stir evenly in a Z-shaped motion.

Pour into an 8-inch mold from a height of 30cm and shake out the air bubbles.

The oven has been preheated in advance, bake at 150 degrees on the lowest rack for 55 minutes. After baking, take it out and invert it on the cooling rack, keeping at least 15cm between the hollow part and the table. Let it cool before removing the mold.

There is also a method that doesn’t crack, but it’s more troublesome, so it’s rarely used, hahaha.

What are you scribbling here... hahaha.

Mermaid.

Full of strawberries 🍓

Fresh camellias from my home, grown by myself and can be picked...