Worried about collapse when making chiffon cake

Eggs 3	Milk 40g
Corn oil 40g	sugar 30g
Low gluten flour 50g	Cornstarch 10g
Lemon juice A few drops	Pork floss Appropriate amount
Ham Appropriate amount	Green onion Appropriate amount
Salad Dressing Appropriate amount

How to make chiffon cake to prevent it from collapsing

Step 1

The container is oil-free and water-free, and the egg white and yolk are separated. (*Make sure there is no egg yolk in the egg white)

Step 2

Pour the milk into the milk pot, heat it over minimum heat, and turn off the heat immediately when it feels warm.

Step 3

Pour in the corn oil and stir until emulsified. (*Emulsification is the state where milk and corn oil are completely blended)

Step 4

Pour in the low-gluten flour and mix in a zigzag pattern from left to right.

Step 5

Add egg yolk and continue stirring until smooth and no lumps. Set aside.

Step 6

Beat egg white until fish-eye foam forms.

Step 7

Squeeze in lemon juice to remove the smell, then add sugar and cornstarch.

Step 8

Beat at high speed until a small upright and stable sharp corner appears when you lift the top of the whisk.

Step 9

Spoon 1/3 of the beaten egg white into the egg yolk batter, and mix evenly by stirring in one direction. Add 1/2 of the remaining egg white into the batter and continue to mix evenly. (*Do not stir in circles or over-stir to prevent defoaming from affecting the rise of the cake. This step is very important)

Step 10

Finally, pour the remaining egg whites into the batter and stir until the cake batter is even, smooth and fluid.

Step 11

Add diced ham, pork floss, and chopped green onion, stir evenly.

Step 12

Pour half of the batter into a water-free and oil-free silicone mold and smooth it out.

Step 13

Sprinkle with diced ham, pork floss, chopped green onions, and top with salad dressing.

Step 14

Pour in the remaining batter and smooth it out.

Step 15

Sprinkle another layer of pork floss, diced ham, salad dressing, and chopped green onion on the surface.

Step 16

Gently shake out any air bubbles.

Step 17

Put it into the light wave oven and bake for 14 minutes with the light wave combination. (*Oven method: bake the bottom layer of the oven at 130 degrees for 50 minutes; then turn to the middle layer and bake at 150 degrees for 10 minutes)

Step 18

When it comes out of the oven, it releases the heat and pours it over immediately.

Step 19

After cooling, remove from the mold.

Step 20

Friends who are prone to failure in Qifeng can try this version first~ Cooking tips to prevent chiffon cake from collapsing